Cocido is a perfect choice for Sunday lunch or holiday gatherings. This Filipino adaptation of a hearty stew features slow-cooked meats, sausages, chickpeas and vegetables, served with a roasted eggplant relish called berenjana for a truly special meal.
This recipe spent some time in draft because I hesitated between calling it puchero or cocido. The Philippines has a diverse food culture across more than 7,100 islands and many languages, and names for similar dishes often vary by region.
Both terms are used interchangeably in many places. Depending on local custom, this Filipino-style chickpea stew may be called pochero or cocido.
What is Cocido Madrileño
This version is inspired by Cocido Madrileño, a traditional Spanish hotpot. That classic consists of fresh and cured meats, a mix of vegetables and sweet fruits, and chickpeas simmered slowly in a well-seasoned stock. The result is a filling, flavorful one-pot meal ideal for festive occasions.
Unlike Filipino soups such as bulalo or nilaga, cocido is traditionally presented in separate stages: the clear, fragrant broth is served first; the vegetables and chickpeas follow as the second course; and the assorted meats are plated last. The roasted eggplant relish, berenjana, is served on the side to enhance the flavors.
This cocido makes a wonderful centerpiece for holiday menus. It’s also a great way to use leftover ham, roasted chicken, or beef from a festive meal: simmer the scraps in a seasoned stock with chickpeas and vegetables for a comforting next-day lunch.
How to serve
- Cocido a la Madrileña is typically enjoyed as a three-course meal. First, strain and serve the broth in a tureen. Next, arrange the vegetables and chickpeas on a platter as the second course. Finish with the assortment of meats served last.
- Serve with steamed rice or crusty bread and offer the berenjana sauce alongside to add depth and brightness.
How to store
Store the meat, vegetables and broth together in one airtight container to keep everything moist. Refrigerate for up to three days and reheat gently on the stovetop.
More soup recipes
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Corned Beef Sinigang
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Cocido
Ingredients
- 3 tablespoons canola oil
- 3 saba bananas, peeled and halved
- 1 pound bone-in beef shank
- 1 large onion, quartered
- 3 cloves garlic, peeled
- 1 teaspoon peppercorns
- 8 cups water
- 2 teaspoons salt
- 5 ounces chorizo de Bilbao
- 4 ounces ham slices
- ½ whole chicken, cut into serving parts
- 15 ounces garbanzo beans, drained
- 1 head cabbage, quartered
- 8 pieces green 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 taste
Instructions
- In a pot over medium heat, warm about 1 tablespoon oil. Add the beef shank and brown on both sides. Remove and set aside.
- Pour water into the pot and bring to a boil. Return the beef shank and continue boiling, skimming off any scum that rises to the surface.
- When the broth clears, add the onion, garlic, peppercorns, and salt. Lower the heat, cover and simmer for 1½ to 2 hours, or until the meat is tender.
- In a wide pan, heat about 1 tablespoon oil. Sear the saba bananas, turning until lightly browned. Remove and set aside.
- Add the chorizo de Bilbao to the pan and cook briefly, about 1–2 minutes, until it releases color. Remove and set aside.
- If needed, add another tablespoon of oil. Brown the chicken pieces on all sides, then remove and drain on paper towels.
- Return the chicken, ham and chorizo to the pot. Simmer, skimming as necessary, for 15–20 minutes or until the chicken is cooked through.
- Add the garbanzo beans and saba bananas and cook 3–5 minutes until heated through.
- Add the green beans and cabbage and cook until tender-crisp.
- Stir in the pechay for about 1 minute. Adjust seasoning with additional salt if needed.
- To serve, transfer the broth to a tureen and arrange the meats, vegetables and beans on a platter. Serve hot with berenjana sauce on the side.
For the Berenjana Sauce
- Roast the eggplants over an open flame until the skins are charred. Rinse under cold water and peel off the skins.
- Mash the eggplant in a bowl. Stir in minced garlic, vinegar, oil and salt to taste. Serve alongside the cocido.