| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Soups & ste, Beef, Pork, Sausage, Peas & bean |
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 |
md |
Onions, peeled and quartered |
| 3 |
|
Cloves garlic, finely chopped |
| 3 |
|
Carrots, peeled and cut into large pieces |
| 3 |
md |
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 |
tb |
Minced parsley |
| 2 |
tb |
Broth, (up to 3) |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Bread crumbs, or more as needed |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Chopped onion |
| 1 |
|
Clove garlic, minced |
| 4 |
c |
Shredded cabbage |
|
|
Salt and pepper to taste |
INSTRUCTIONS
COCIDO
PELOTAS (MEAT BALLS
REPOLLO (SAUTEED CABBAGE
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
A Message from our Provider:
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