Cocido Madrileño (Pressure Cooker)

Name: Cocido Madrileño (Pressure Cooker)
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 1/2 cups dried chickpeas (about 300 grams); 1 celery stalk; 1 leek; 2 carrots; 1 potato; 2-3 fresh pork backbone bones; 1/4 stewing hen (or free-range chicken); 1/4 pound beef shank; 1 ham bone or small piece of cured ham; 2 fresh chorizo sausages; 1 piece fresh pork belly; Green beans or cabbage (to taste); 1-2 pinches salt (be careful, as the ham and bones are salty); 4-5 fresh mint leaves (optional, for the soup); 4 cups small soup noodles (fideos)

J Ignacio C B @ecejicb

Madrid

A nice cocido is starting to sound good, right?
You can serve it with pickled peppers and scallions, or with a tomato and cumin dressing that's very typical in Madrid (I'll add that too), and you can also add the famous Madrid-style meatball (La bola), which is prepared in a separate recipe.

J Ignacio C B @ecejicb

Saved

Ingredients

Serves 4 servings

1 1/2 cupsdried chickpeas (about 300 grams)
1celery stalk
1leek
2carrots
1potato
2-3fresh pork backbone bones
1/4stewing hen (or free-range chicken)
1/4 poundbeef shank
1ham bone or small piece of cured ham
2fresh chorizo sausages
1 piecefresh pork belly
Green beans or cabbage (to taste)
1-2 pinchessalt (be careful, as the ham and bones are salty)
4-5fresh mint leaves (optional, for the soup)
4 cupssmall soup noodles (fideos)

Saved

Steps

1

Soak the chickpeas overnight. Place them in a large bowl and cover with water. By morning, the chickpeas will have absorbed most of the water.
2

Peel and wash the vegetables, and rinse the chicken. Add them to the pressure cooker along with all the ingredients except the chickpeas. Cover with water and bring to a boil over high heat without the lid. Skim off any foam from the surface with a spatula for a clearer, tastier broth.
3

Add the chickpeas, then close the pressure cooker. Cook over medium heat. Once the pressure valve rises, cook for about 45 minutes. When done, let the pressure release completely before opening. Taste and adjust the salt if needed.
4

Strain some broth into a saucepan and cook the noodles for the soup. I like to add a few mint leaves for a special touch. Serve the chickpeas (with dressing if you like) and the meats and vegetables separately.
5

I serve it in two courses: first the soup (they say the soup shows if the cocido turned out well, and I agree), then the rest with the chickpeas. In some homes, they serve it in more courses, eating the chickpeas separately and then the meats and vegetables.
6

I hope you enjoy it—it's really easy and convenient to make, and above all, delicious!