Cocido Madrileno

This Spanish cocido hails from Madrid and is a hearty all-in-one meal, perfect for a chilly winter evening. Serve with bowls of noodle soup.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 1308 Calories

Ingredients

• salt to taste
• 2 cloves garlic, minced
• 2 cloves garlic, chopped
• 1 ham bone
• 4 tablespoons olive oil, or as needed
• ½ medium head cabbage, thinly sliced
• 6 cups cold water, or as needed
• 2 ½ cups dried chickpeas
• ¾ pound beef shank
• ¾ pound chicken thighs
• ¾ pound pork belly
• 2 (4 ounce) links chorizo sausage
• 1 beef soup bones
• ½ cup uncooked orzo pasta or other small pasta

Recipe Instructions

Step 1

Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.

Step 2

Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.

Step 3

Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.

Step 4

Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.

Step 5

Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.

Step 6

When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.

Step 7

Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.