This hearty one-dish Spanish supper, known as a cocido, originates from Madrid and is ideal for a chilly winter evening. Serve alongside bowls of soup noodles.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 9 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
- 1 ham bone
- salt to taste
- 6 cups cold water, or as needed
- ½ medium head cabbage, thinly sliced
- 4 tablespoons olive oil, or as needed
- 2 cloves garlic, minced
- 2 cloves garlic, chopped
- ½ cup uncooked orzo pasta or other small pasta
Instructions
- Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.
Nutrition Facts
| Calories | 1308 kcal |
| Carbohydrate | 108 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 26 g |
| Protein | 74 g |
| Saturated Fat | 18 g |
| Sodium | 1449 mg |
| Sugars | 18 g |
| Fat | 65 g |
| Unsaturated Fat | 0 g |