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Cocido Madrileno
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
560 minutes
Hearty Spanish stew from Madrid with chickpeas and assorted meats.
Ingredients:
  • 2.5 cups dried chickpeas
  • 0.75 pound beef shank
  • 0.75 pound chicken thighs
  • 0.75 pound pork belly
  • 2 (4 ounce) links chorizo sausage
  • 1 beef soup bones
  • 1 ham bone
  • salt to taste
  • 6 cups cold water, or as needed
  • 0.5 medium head cabbage, thinly sliced
  • 4 tablespoons olive oil, or as needed
  • 2 cloves garlic, minced
  • 2 cloves garlic, chopped
  • 0.5 cup uncooked orzo pasta or other small pasta
Instructions:
  • Place chickpeas in a bowl and generously cover them with cold water. Allow them to soak for a minimum of 8 hours, or ideally overnight. Drain the chickpeas before proceeding.
  • In a pressure cooker, add beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone. Pour in enough cold water to cover the ingredients. Bring to a simmer without covering. Remove any foam that forms on the surface.
  • Combine chickpeas and salt to enhance flavors. Seal the cooker tightly and position the pressure regulator as per the manufacturer's guidelines. Heat until steam is released consistently with a whistling sound for roughly 5 minutes. Adjust heat until the regulator gently rocks. Let it cook for 30 minutes for perfect results.
  • While waiting, heat a pot of salted water over medium-high heat until it reaches a boil. Add cabbage and let it simmer for 5 minutes. Drain and set aside.
  • In a skillet over medium-low heat, sauté garlic in olive oil until fragrant, about 1 minute. Stir in cabbage, season with salt, and cook until tender, 5 to 10 minutes.
  • After cooking the meat, allow the pressure to release naturally for 5 to 10 minutes as per the manufacturer's instructions. Remove the lid and strain the meat stock into a saucepan. Bring it to a boil and stir in the orzo. Cook until tender but still slightly firm, around 11 minutes, stirring occasionally.
  • Arrange the succulent cooked meat on a platter, elegantly encircled by chickpeas, and serve with a side of crisp cabbage.

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