| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Beef, Peas & bean, Pork, Sausage, Soups & ste | 16 | Servings | |
INGREDIENTS
| 3 | c | Dried chick peas |
| One chicken, cut into | ||
| serving pieces | ||
| 2 1/2 | lb | Beef chuck |
| 1 | lb | Pork loin, cut into 2-inch |
| pieces | ||
| 1/4 | lb | Slab bacon, in one piece |
| 1 | lb | Ham hocks |
| 2 | c | Dry white wine |
| 6 | c | Rich chicken stock |
| preferably home made | ||
| 8 | c | Cold water |
| 1 | lb | Chorizo sausage |
| 2 | Onions, peeled and quartered | |
| 3 | Cloves garlic, finely | |
| chopped | ||
| 3 | Carrots, peeled and cut into | |
| large pieces | ||
| 3 | New potatoes, peeled and cut | |
| into large pieces | ||
| 1 | Bay leaf | |
| Salt and pepper to taste | ||
| 1 | c | Shredded beef chuck, from |
| the pot | ||
| 1/3 | c | Chopped bacon, from the pot |
| 2 | Eggs | |
| 2 | Cloves garlic, minced | |
| 1 | T | Minced parsley |
| 2 | T | Broth, up to 3 |
| Salt and pepper to taste | ||
| 1/4 | c | Bread crumbs, or more as |
| needed | ||
| 1 | T | Olive oil |
| 2 | T | Olive oil |
| 1/4 | c | Chopped onion |
| 1 | Clove garlic, minced | |
| 4 | c | Shredded cabbage |
| Salt and pepper to taste |
INSTRUCTIONS
The day before serving, soak the chick peas in cold water, let sit overnight. Place the chicken, beef, pork, bacon, and ham hock in a large stock pot. Add the wine, stock, and water. Add salt to tast e and bring to a boil. Skim off any scum that forms, lower the heat and simmer, partially covered, 1 1/2 hours. Cool and refrigerate. The following day, remove the fat that solidified on the top of t he pot containing the meats. Drain the chick peas, and add to the stock pot. Add the chorizo, onions, garlic, carrots, potatoes, and bay leaf. Bring to a gentle boil, lower heat, and simmer uncovered for 1 hour. To make the meatballs, remove beef and shred enough to measure 1 cup, remove bacon and chop enough to measure 1/3 cup. Return unused portion of beef chuck and bacon to the stock pot. Add the beef, ba con, and eggs to bowl of a food processor, pulse until smooth. Transfer the mixture to a bowl, add the garlic, parsley, 2 tablespoons broth, salt and pepper to taste, and enough bread crumbs so that the mixture holds together. Add additional broth and bread crumbs as needed.. Form into sausage shapes, 2 inches long and 1- inch wide. Heat the oil in a large skillet and fry the meatballs until golden, 2 to 3 minutes per side. Add them to the stock pot and continue simmering the Cocido, uncovered, 1 1/2 hours more or until the chick peas are tender. To make the cabbage, heat the oil in a large skillet, and saute the onion and garlic until the onion is translucent. Add the cabbage, salt and pepper to taste, and continue to saute, over medium heat , until the cabbage is tender. To serve the Cocido, arrange the meats, vegetables, and cabbage on a serving platter, leaving the chorizos and meatballs whole, moisten with a little broth. Serve the broth in large soup bowls and pa ss the meat and vegetable platter separately at the table. From Taste Show #TS4837 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 635
Calories From Fat: 367
Total Fat: 40.6g
Cholesterol: 139.6mg
Sodium: 786.1mg
Potassium: 779.6mg
Carbohydrates: 23.5g
Fiber: 4.4g
Sugar: 6.1g
Protein: 37.3g