Authentic home cooking from Spain, with US measurements. 
Valencian Cocido/Puchero
This is a recipe my mother has always made for me, and I've always loved it. It's a simple, hearty dish that feeds us for several days. I love eating the meat and vegetables on one side and then enjoying the rice with chickpeas, but with this cocido, you can make countless recipes using the vegetables, meat, or the broth—like paellas, soupy rice, creamy rice dishes, Crosta, or just a classic noodle soup. You can also make this recipe without a pressure cooker, but the cooking times will be much longer. I hope you enjoy this delicious dish as much as I do!
Valencian Cocido/Puchero
This is a recipe my mother has always made for me, and I've always loved it. It's a simple, hearty dish that feeds us for several days. I love eating the meat and vegetables on one side and then enjoying the rice with chickpeas, but with this cocido, you can make countless recipes using the vegetables, meat, or the broth—like paellas, soupy rice, creamy rice dishes, Crosta, or just a classic noodle soup. You can also make this recipe without a pressure cooker, but the cooking times will be much longer. I hope you enjoy this delicious dish as much as I do!
Open in Cookpad AppSteps
- 1
Place all the meat in a large pot and cover with water. Add a pinch of cinnamon and food coloring. Close the pressure cooker and cook for 20-25 minutes after it reaches pressure.
- 2
Meanwhile, rinse the cardoons and chickpeas under cold water to remove the liquid. It's even better to use dried chickpeas soaked overnight and fresh cardoons if available.
- 3
After 25 minutes, let the pressure release, open the pot, and add all the washed and peeled vegetables, chickpeas, and cardoons. Add more water to cover, season with salt, and cook uncovered over medium heat for about 15 minutes.
- 4
Check that the potatoes and carrots are cooked through, as they take the longest. Remove from heat.
- 5
Transfer all the vegetables and meat to a serving dish.
- 6
Strain the broth to remove excess fat.
- 7
With the broth, you can make soup or a delicious rice dish by cooking 1 cup of rice for every 3 cups of broth, and serving it with the vegetables and meat. It's really tasty.
- 8
You can also make another recipe called Crosta, which is rice cooked in broth, topped with beaten eggs, and baked. I'll share that recipe soon.
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