Imported from Instagram

My Grandmother's Cocido

Name: My Grandmother's Cocido
Prep time: 30 min
Cook time: 240 min
Total time: 510 min
Yield: 12 servings
Cuisine: Spanish
Ingredients: 600 g Dried chickpeas (Soak overnight, then rinse); 5 kg Pork belly; 2 kg Pork press (Or pork shoulder or salt pork; desalinate if the meat is salted); 1 Cured ham hock; 2 Chorizos (One mild and one spicy); 1 Onion (Coarsely chopped); 3 gousses Garlic; Olive oil (For sautéing and frying); 10 Eggs (For the fritters); Stale bread (Add gradually to the beaten eggs until a dough forms that can be shaped into fritters); Salt (To taste, for seasoning the fritters); Pepper (To taste, for seasoning the fritters); Potatoes (A few; quantity not specified); Flat green beans (A few; quantity not specified); Water (To cover the ingredients in the stockpot; quantity not specified)

Recipe by Geoffrey Cornet @monsieur_cornet · Instagram

Imported by Jeff on SeeMeCook

A generous Spanish cocido made with chickpeas, several cuts of pork, chorizo, and vegetables, slowly simmered for a long time. It is served with small savory fritters made from stale bread and eggs, added to steam at the end of cooking.

12 servings510 minSpanish

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Ingredients

600 g Dried chickpeas (Soak overnight, then rinse)
5 kg Pork belly
2 kg Pork press (Or pork shoulder or salt pork; desalinate if the meat is salted)
1 Cured ham hock
2 Chorizos (One mild and one spicy)
1 Onion (Coarsely chopped)
3 gousses Garlic
Olive oil (For sautéing and frying)
10 Eggs (For the fritters)
Stale bread (Add gradually to the beaten eggs until a dough forms that can be shaped into fritters)
Salt (To taste, for seasoning the fritters)
Pepper (To taste, for seasoning the fritters)
Potatoes (A few; quantity not specified)
Flat green beans (A few; quantity not specified)
Water (To cover the ingredients in the stockpot; quantity not specified)

Steps

1
The day before, soak the dried chickpeas in water.
2
The next day, drain and rinse the chickpeas. If the meats are salted, desalinate them beforehand.
3
Sear the meats in a frying pan until well browned.
4
In a large stockpot, sauté the chorizo with the coarsely chopped onion, garlic, and a drizzle of olive oil.
5
Add the seared meats and cured ham hock to the stockpot.
6
Add the rinsed chickpeas, then pour in enough water to completely cover the ingredients.
7
Simmer the cocido for approximately 4 hours. The transcript specifies that the cooking time may vary between 3 and 4 hours before the vegetables are added.
8
While the cocido is cooking, beat the eggs. Gradually incorporate the stale bread, allowing each addition time to rehydrate, until you obtain a dough that can be shaped. Season with salt and pepper.
9
Using a tablespoon, drop portions of the dough into a frying pan containing hot oil and shape them into small fritters. Fry them, then set them aside for the end of cooking.
10
About 30 minutes before the end of cooking, add the potatoes and flat green beans.
11
For the final 15 minutes, place the reserved fritters in the stockpot so they absorb the steam and cooking juices. Serve the cocido with these savory fritters.

Notes

The stale bread, potatoes, and flat green beans are listed without precise quantities. The recipe does not specify the amount of water or oil. The transcript indicates that the chickpeas approximately double in volume after soaking and that cooking may take 3 to 4 hours.