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Ингредиенты
- 3 c. Dry chick peas One chicken, cut into serving pcs
- 2 1/2 lb Beef chuck
- 1 lb Pork loin, cut into 2-inch pcs
- 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. Cool water
- 1 lb Chorizo sausage
- 2 med Onions, peeled and quartered
- 3 x Cloves garlic, finely minced
- 3 x Carrots, peeled and cut into large pcs
- 3 med New potatoes, peeled and cut into large pcs
- 1 x Bay leaf Salt and pepper to taste
- 1 c. Shredded beef chuck (from the pot)
- 1/3 c. Minced bacon (from the pot)
- 2 x Large eggs
- 2 x Cloves garlic, chopped
- 1 Tbsp. Chopped parsley
- 2 Tbsp. Broth, (up to 3) Salt and pepper to taste
- 1/4 c. Bread crumbs, or possibly more as needed
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Minced onion
- 1 x Clove garlic, chopped
- 4 c. Shredded cabbage Salt and pepper to taste
Инструкции
- The day before serving, soak the chick peas in cool water, let sit overnight. Place the chicken, beef, pork, bacon, and ham hock in a large stock pot. Add in the wine, stock, and water. Add in salt to tast e and bring to a boil. Skim off any scum which forms, lower the heat and simmer, partially covered, 1 1/2 hrs. Cold and chill. The following day, remove the fat which solidified on the top of t he pot containing the meats.
- Drain the chick peas, and add in to the stock pot. Add in 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 sufficient to measure 1 c., remove bacon and chop sufficient to measure 1/3 c.. Return unused portion of beef chuck and bacon to the stock pot. Add in the beef, ba con, and Large eggs to bowl of a food processor, pulse till smooth. Transfer the mix to a bowl, add in the garlic, parsley, 2 Tbsp. broth, salt and pepper to taste, and sufficient bread crumbs so which the mix holds together. Add in 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 till golden brown, 2 to 3 min per side.
- Add in them to the stock pot and continue simmering the Cocido, uncovered, 1 1/2 hrs more or possibly till the chick peas are tender.
- To make the cabbage, heat the oil in a large skillet, and saute/fry the onion and garlic till the onion is translucent/soft. Add in the cabbage, salt and pepper to taste, and continue to saute/fry, over medium heat , till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 12 servings | |
| Calories 696 | |
| Calories from Fat 382 | 55% |
| Total Fat 42.4g | 53% |
| Saturated Fat 13.97g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 1308mg | 55% |
| Potassium 1204mg | 34% |
| Total Carbs 19.03g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.93g | 3% |
| Protein 50.46g | 81% |
