Traditional Homemade Cocido

Ingredients

• 300 g Dried chickpeas (Soaked overnight in warm water)
• 300 g Beef shank
• 300 g Beef flank
• 1 Chicken or hen leg quarter (The video mentions half a hen, from the breast portion; the description specifies a leg quarter. The quantity from the description is retained.)
• 1 Ham bone (Described in the video as a ham end)
• 1 Beef marrow bone
• 1 Beef knuckle bone
• 1 Salted pork backbone (Pork, according to the video)
• 1 White bone (Type of bone not specified)
• 100 g Pork fatback
• 1 Chorizo (The description lists one; the video refers to several)
• 1 Blood sausage with onion (The description lists one; the video refers to several)
• 2 Carrots (Peeled and left whole)
• 4 Potatoes (Potatoes are listed twice: 2 and 2 medium ones; the total of four is retained)
• 1 Onion (Blended afterward with a little broth and one carrot)
• 1 Green bell pepper
• 0.5 Leek (A small piece)
• 1.5 ramas Celery stalks
• 1 Small turnip
• 0.5 Cabbage (A piece is also added to the pot; the rest is cooked separately and sautéed)
• Water (Enough to cover the meat and bones well; also used to soak the chickpeas and cook the cabbage)
• Salt (A generous pinch for the broth, plus more to taste)
• Fine noodles (A small handful per person, for the soup)
• Garlic (Sliced, for sautéing the cabbage; quantity not specified)
• Oil (A little, for sautéing the cabbage; type and quantity not specified)

Steps

1. 1

   The night before, cover the chickpeas with warm water and leave them to soak overnight.

2. 2

   Put the meat and bones in a large pot, except for the pork fatback, chorizo and blood sausage, which will be added later. Cover well with cold water, add a generous pinch of salt and place over medium-low heat.

3. 3

   As the broth begins to heat, skim off the foam and impurities that rise to the surface so the broth stays clear.

4. 4

   Once the broth is hot, add the soaked and drained chickpeas, submerge them and bring the broth to a gentle simmer.

5. 5

   Keep the pot over low heat for one hour.

6. 6

   Meanwhile, cook the cabbage separately until tender and set it aside.

7. 7

   After one hour, add the onion, green bell pepper, a piece of cabbage, the turnip, leek, celery, whole potatoes and peeled whole carrots. Add the pork fatback as well.

8. 8

   Cover the pot and cook over low heat for two hours.

9. 9

   In a separate pot, cook the chorizo and blood sausage for about three minutes; drain them well and set aside.

10. 10

    Drain the separately cooked cabbage well. Slice the garlic and heat a little oil in a frying pan; once the garlic is sizzling and starts to turn golden, add the cabbage and sauté until browned.

11. 11

    When the meat and vegetables are tender, remove the celery and cabbage from the pot. Also remove the potatoes and carrots along with the chickpeas; set everything aside for serving.

12. 12

    Take out the onion and blend it in a blender with a little broth and one cooked carrot. Return the mixture to the pot and gently swirl the pot to incorporate it into the broth.

13. 13

    Add the cooked and drained chorizo and blood sausage to the cocido.

14. 14

    Carefully remove the meat with tongs. Debone and cut it into pieces to make it easier to eat.

15. 15

    Strain the broth. Make the soup with the broth and fine noodles; the source does not specify the noodles' cooking time.

16. 16

    Serve the broth as noodle soup. Serve the chickpeas, potatoes and meats separately, and serve the sautéed cabbage as a side as well.

Notes

The description contains inconsistencies: it lists two batches of potatoes and specifies a chicken or hen leg quarter, while the video mentions one potato as a separate ingredient and half a hen. The description's ingredient list and quantities have been retained where explicit, and details from the video that complete the preparation have been incorporated. The video adds a carrot blended with the onion, already included in the total of two carrots. The amounts of water, salt, garlic, oil and noodles are not specified, nor is the exact cooking time for the soup.

Nutrition per serving

• main course
• traditional
• Spanish
• slow-cooked
• stew
• with meat
• winter
• contains gluten