Cocido is a should for Sunday lunch or vacation celebrations! This Filipino basic dish is loaded with slow-cooked meat, sausages, and greens and served with berenjana sauce on the aspect is a should for a really particular meal.


This recipe sat in my draft field for weeks as a result of I couldn’t resolve whether or not I ought to name it puchero or cocido. With greater than 7,100 islands and a few 120 languages, the Philippine meals tradition could be a little complicated.

From what I’ve learn on-line, it appears each phrases are used interchangeably. Relying on the area, this Filipino-style chickpea stew is named pochero or cocido.

beef shank, sausage, chicken, saba bananas, garbanzo beans, pechay, string beans

What’s Cocido Madrileno

The model we’ve right here takes inspiration from one in all Spain’s conventional dishes, Cocido Madrileno. This Spanish hotpot contains recent and cured meats, a medley of greens and candy fruits, and chickpeas cooked low and sluggish in well-seasoned inventory.

cooking cocido

Not like our bulalo or nilaga, the weather of this boiled dish are served individually beginning off with the aromatic broth first, adopted by the tender greens, and lastly, the flavorful meat to spherical it off.

The meal is accompanied by a roasted eggplant relish known as berenjana as a condiment.

making berenjana sauce in a bowl

When you’re in search of a particular dish to finish your vacation menu, this hearty stew might be a scrumptious addition to this season’s festivities.

The truth is, not solely is cocido historically served for Noche Buena, but it surely’s additionally the right use of any leftover ham, roast hen, and beef leftover out of your Christmas feast. Throw all of the scrumptious scraps right into a well-seasoned beef inventory, add the veggies, and you’ve got a hearty, flavorful dish to get pleasure from for the following day’s lunch.

Cocido Madrileno in a serving bowl

Methods to serve

  • Cocido a la Madrilena is often loved as a three-course meal. Pressure the broth and serve first in a tureen. Organize the greens, garbanzo beans, and the numerous meat on a serving platter. Serve the veggies and beans because the second course, and the meat final.
  • You may spherical off the meal with steamed rice or bread together with the berenjana sauce so as to add a pop of taste.

Methods to retailer

To maintain the meat and greens from drying out, retailer all of them collectively as a soup in a single container. Refrigerate for as much as 3 days.

platter of cocido with beef shanks, chicken, ham, saba bananas, Chorizo de Bilbao, pechay

Cocido Madrileno is a Spanish hotpot made from recent and cured meats, a medley of greens and candy fruits, and chickpeas cooked low and sluggish in well-seasoned inventory. It is hearty, tasty, and excellent for vacation or Sunday dinners!

6 Servings


  • 3 tablespoons canola oil
  • 3 saba bananas, peeled and halved
  • 1 pound bone-in beef shank
  • 1 giant onion, peeled and quartered
  • 3 cloves garlic, peeled
  • 1 teaspoon peppercorns
  • 8 cups water
  • 2 teaspoons salt
  • 5 ounces chorizo de bilbao
  • 4 ounces ham slices
  • 1/2 entire hen, lower into serving components
  • 15 ounces garbanzo beans, drained
  • 1 head cabbage, quartered
  • 8 items inexperienced beans, stemmed
  • 1 bunch pechay, ends trimmed and leaves separated

For the Berenjana Sauce

  • 3 eggplants
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons vinegar
  • 1 tablespoon oil
  • salt to style


  • In a pot over medium warmth, warmth about 1 tablespoon of oil. Add beef shank and cook dinner on each side till evenly seared. Take away from pot and put aside.

  • Add water to the pot and convey to a boil. Return beef shanks and proceed to boil, skimming scum that floats on prime. 

  • When the broth has cleared, add onions, garlic, peppercorns, and salt. Decrease warmth, cowl, and simmer for about 1 1/2 to 2 hours or till meat is tender.

  • In a large pan, warmth about 1 tablespoon of oil. Add bananas and cook dinner, turning on sides as wanted, till evenly browned. Take away from pan and put aside.

  • Add chorizo de bilbao. Prepare dinner, turning as wanted, for about 1 to 2 minutes or till chorizo de bilbao releases colour. Take away from pot and put aside.

  • Add one other tablespoon of oil if wanted. Add hen and cook dinner, turning on sides, till evenly browned. Take away from pot and drain on paper towels.

  • Add hen, ham, and chorizo de bilbao to the pot and cook dinner, skimming scum that floats on prime, for about 15 to twenty minutes or till hen is cooked via.

  • Add garbanzo beans and saba bananas and cook dinner for about 3 to five minutes or till heated via.

  •  Add inexperienced beans and cabbage and cook dinner till tender but crisp.

  •  Add pechay and cook dinner for one more 1 minute. Season with extra salt as wanted.

  • To serve, prepare meat and greens on a serving platter. Switch broth right into a serving tureen. Serve scorching with berenjana sauce.

For the Berenjana Sauce

  • Over open range flames, roast eggplant till skins are charred. Underneath chilly operating water, peel and discard skins.

  • In a bowl, mash eggplant. Add garlic, vinegar, oil and salt to style.

Vitamin Info

Energy: 503kcal, Carbohydrates: 42g, Protein: 28g, Fats: 26g, Saturated Fats: 6g, Ldl cholesterol: 75mg, Sodium: 614mg, Potassium: 1697mg, Fiber: 14g, Sugar: 22g, Vitamin A: 6570IU, Vitamin C: 131.7mg, Calcium: 270mg, Iron: 3.8mg



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