Cocido madrileño

Name: Cocido madrileño
Total time: 5400 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 2 cups chickpeas (about 300 grams); 1 ham bone; 1 piece salted pork backbone; 1 piece Spanish chorizo sausage; 1 piece blood sausage (morcilla); 1 piece salt pork or pork belly; 1 piece beef shank (morcillo); 1 chicken leg (drumstick and thigh); 1/2 head green cabbage; 2 cloves garlic; Salt, to taste; Water; 3-4 green beans; 1 carrot; 1 potato; 1 1/4 cups fine soup noodles (about 150 grams)

Sciego @cook_sciego

There’s nothing better than enjoying some good legumes on a cold day, and what could be better than a hearty cocido with its broth, chickpeas with vegetables, and meat.

Sciego @cook_sciego

There’s nothing better than enjoying some good legumes on a cold day, and what could be better than a hearty cocido with its broth, chickpeas with vegetables, and meat.

Saved

Ingredients

1 hr 30 min

Serves 6 servings

2 cupschickpeas (about 300 grams)
1ham bone
1 piecesalted pork backbone
1 pieceSpanish chorizo sausage
1 pieceblood sausage (morcilla)
1 piecesalt pork or pork belly
1 piecebeef shank (morcillo)
1chicken leg (drumstick and thigh)
1/2 headgreen cabbage
2 clovesgarlic
Salt, to taste
Water
3-4green beans
1carrot
1potato
1 1/4 cupsfine soup noodles (about 150 grams)

Saved

Steps

1 hr 30 min

1

Soak the chickpeas overnight in lukewarm water with a little salt.
2

The next day, the chickpeas will have softened and doubled in size.
3

Fill a pressure cooker with water just below the maximum fill line. Heat the water, and when it’s lukewarm, add the drained chickpeas (discard the soaking water) and the washed, peeled potato.
4

While the water heats, wash and chop the green beans, wash and peel the carrot, and rinse excess salt from the salted pork backbone.
5

Skim off any foam that forms in the pot, then add the chicken leg, salt pork, pork backbone, ham bone, beef shank, carrot, and green beans. Let it cook for a bit, skimming off any more foam before sealing the pressure cooker.
6

Add a little salt before closing the lid, then cook over medium-high heat for about 45 minutes.
7

Meanwhile, bring water to a boil in a saucepan. Boil the chorizo and blood sausage for about 4 minutes to remove excess fat.
8

Once the pressure cooker has cooled, open it and add the chorizo and blood sausage. Cook for a few more minutes.
9

Remove some broth and bring it to a boil in a separate pot to make the soup.
10

In a skillet, heat a little oil, slice the garlic, and when it starts to brown, sauté the previously boiled cabbage.