This Spanish-style Cocido defined our Sundays. We would sit down as a family after church to enjoy this sumptuous dish that seemed like a multi-course meal yet was simply several meats and vegetables boiled in a stockpot. Mom occasionally called this Cocido a la Madrileña, and to friends she described it as an entrée with chunks of beef, chicken, pork and Spanish chorizos with cabbage, potatoes and vegetables from our backyard. 

Spanish Cocido - the full spread of various meats with the sides of clear soup broth, vegetables, eggplant and tomato sauces, and the sweet plantains. (Photography by Elizabeth Ann Quirino)

Serves 4 to 6

Ingredients

• ½ pound boneless beef short ribs, cut into 2-inch cubes 
• 1 ham bone 
• 10 to 12 cups organic broth or water 
• 1 large white onion, sliced 
• 1 Tablespoon black peppercorns 
• 1 teaspoon sea salt 
• ½ pound pork shoulder, cut into 2-inch cubes 
• 4 to 5 pieces bone-in chicken cutlets, (about 2lbs) 
• 2 large Spanish chorizos or Chorizo de Bilbao, sliced  
• 1 can garbanzos, drained, about 1 cup
• 4 large potatoes, peeled and quartered 
• 1 large carrot, peeled and sliced 
• 1 cup green beans, ends trimmed and cut into 2-inch pieces 
• 1 head of cabbage, cut into wedges 
• 4 to 6 pieces cooked saging saba (plantains) 

For the eggplant sauce

• 4 to 5 large Asian eggplants, boiled, peeled and mashed (about 2 cups) 
• 1 Tablespoon minced garlic 
• ¼ cup cider vinegar 
• 1 teaspoon sea salt 
• 1 teaspoon freshly ground black pepper  

For the tomato sauce

• 2 Tablespoons extra virgin olive oil 
• 1 medium white onion, chopped 
• 1 Tablespoon minced garlic 
• 6 to 8 large tomatoes, peeled and chopped

Procedure

• Combine the beef, ham bone, broth or water, onion and black peppercorns in a large, heavy stockpot over medium-high heat. Cover meats with enough liquid. Cover stockpot and bring to a boil, then lower the heat to a simmer. Continue cooking for 50 minutes more until the beef is tender. 

• Add the pork and chicken to the same stockpot. Add water if more liquid is needed. Turn the heat up back to medium-high. Cover and bring the mixture to a boil again, then lower the heat to a low simmer once more. Continue cooking until the pork and chicken are completely cooked, about 45 to 50 minutes more. 

• When the meats are thoroughly cooked, add Spanish chorizos, garbanzos, potatoes and carrots. Cook for 20 minutes more until the potatoes are soft.  

• Lastly, add the green beans and cabbage wedges, and continue cooking for 8 minutes until the greens are soft. 

• To prepare the eggplant sauce: Boil the eggplants in water in a small stockpot for 25 minutes. When cool enough to handle, peel the eggplants and then mash them. Add the minced garlic and vinegar, and season with salt and black pepper. 

• To cook the tomato sauce: Heat the olive oil in a medium saucepan over medium high heat and sauté the garlic and onions. Stir in the chopped tomatoes and then cover the saucepan. Continue cooking for 25 to 30 minutes until the tomatoes are soft and mushy. 

• To serve the cocido: Arrange the meat—beef, pork, chicken and chorizos—side by side on a large platter. If the platter has room, place the vegetables next to the meats, or else plate the vegetables separately. Transfer the clear broth into a soup tureen to be served alongside the meat platter. Serve the cocido warm with the cooked plantains, eggplant sauce, tomato sauce and boiled rice. 

• Cook’s comments: If a ham bone is not available for the broth, use several chunks of cooked ham.