Cocido brings back memories of Teresa’s childhood, her mother and her grandmother: when they came home, the smell of cocido would reach them on the stairs. Today, she still makes it when her children and grandchildren gather around her table. To her, cocido smells like home.
It’s a hearty, nourishing winter meal served in three parts: the soup, the chickpeas with vegetables and, finally, the pringá, a mixture of all the finely chopped meats. The chorizo and morcilla are cooked separately because Teresa likes the broth pale and free of grease.
Time
About 1 hr 30 min (plus soaking)
Servings
4 or 5
Difficulty
Medium
Before you start
The night before, put the chickpeas in a large bowl with lukewarm water and a small handful of salt. It’s a trick passed down from Teresa’s mother and grandmother: it makes them much more tender.
The next day, the water will be dark and smell a little strong. Drain it away and rinse the chickpeas well with lukewarm water: cold water can make them tough.
We make this in a pressure cooker. In a regular pot over low heat, it would take about 5 hours.
Ingredients
Tick what you already have
For the cocido
For the soup
For the pringá
Method
Tap each step when you've finished it · 0/8
The recipe video
Watch how we make it in our kitchen, step by step.
