cocido - traditional spanish stew - hearty!
(1 rating)
Cocido is believed to have originated in Madrid, and is considered to be one of Spain's national stews. Very hearty, it is a flavorful combination of several meats, chickpeas, cabbage, green olives and more! There are many versions; this one is from one of my mom's favorite cookbooks, 'Casserole Cookery', published in 1966 as part of "the Amy Vanderbilt Success Program For Women". Don't let the long list of ingredients deter you - after the prep is done it goes together fairly quickly, and then will simmer unattended until done. Representative photo from Bing.
(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For cocido - traditional spanish stew - hearty!
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1 lbpork shoulder, cut into 1-inch cubes
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12chicken legs or thighs
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2 Tbspolive oil
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2 clovegarlic, minced
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1 and 1/2 tspsalt
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3/4 tspcrushed oregano
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1/2 tsppepper
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3 cboiling water
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1 lbcooked ham, diced
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1 jar(4 and 3/4 oz) pimento-stuffed green olives, drained
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2 mdgreen peppers, sliced
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1 and 1/2 csliced scallions
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1/2 ccabbage, shredded
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1 cchopped celery
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2 can(1 b., 4-oz.) chick peas (garbanzos) drained
How To Make cocido - traditional spanish stew - hearty!
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1In a 6-7 quart casserole or pot, brown pork, than chicken, in the oil. Add garlic, seasonings and water. Cover and simmer for 30 minutes, or a few minutes longer until pork is almost done.
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2Add rest of ingredients. Simmer 15 minutes longer, or until vegetables are tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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