Cocido Madrileño

🛒 Ingredients

• Chickpeas (cooked) 100 g · 164 kcal
• Beef shin (cooked) 80 g · 200 kcal
• Pork ham hock (cooked) 50 g · 150 kcal
• Pork bacon (cooked) 30 g · 120 kcal
• Chicken thigh (cooked) 80 g · 160 kcal
• Chorizo (cooked) 20 g · 80 kcal
• Morcilla (blood sausage, cooked) 20 g · 60 kcal
• Potatoes (cooked) 100 g · 80 kcal
• Carrots (cooked) 50 g · 20 kcal
• Cabbage (cooked) 100 g · 25 kcal
• Soup noodles (dry weight) 7 g · 25 kcal

👨‍🍳 Instructions

1. The night before, soak the chickpeas in cold water with a pinch of baking soda for 8-12 hours; drain and rinse thoroughly before cooking.
2. In a large pot, combine the beef shin, ham hock, chicken thigh, and enough cold water to cover; bring to a boil, skim off any foam, then reduce heat and simmer for 1 hour.
3. Add the soaked chickpeas and bacon to the pot with the meats; continue to simmer for another 1.5-2 hours, or until the chickpeas are tender and the meats are falling off the bone.
4. In a separate pot, cook the carrots and potatoes in some of the broth from the main pot until tender; set aside. Separately, cook the cabbage in a little more broth until tender.
5. When the meats are cooked, remove them, the chickpeas, and bacon from the pot, reserving the rich broth. Skim excess fat from the broth if desired.
6. In a portion of the reserved broth, cook the soup noodles until al dente; this will be the first course, "Sopa de Fideos" (Noodle Soup).
7. For the second course, arrange the chickpeas, potatoes, carrots, and cabbage on a platter; this is the "Garbanzos y Verduras" (Chickpeas and Vegetables).
8. For the third and final course, cut the meats, chorizo, and morcilla into serving pieces and arrange them on a separate platter; this is the "Carnes" (Meats) course.