Madrilene Stew (Cocido Madrile) Recipe

Name: Madrilene Stew (Cocido Madrile) Recipe
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 ham bone; 1 fresh pig foot, cut in half; 1 pound beef stew meat; 1/4 pound bacon, in 1 piece, if not available, choose thickly sliced; 1/4 pound fresh ham meat; 1/2 chicken; 2 cups (1 pound) dry garbanzo beans; 1 carrot, cut into 3 pieces; 1 small turnip, cut in half; 1 small yellow onion, cut into quarters; 6 to 8 potatoes, peeled; 1 large savoy cabbage, or Swiss chard; 1 chorizo sausage; 1 1/2 cups angel hair pasta; 1 blood sausage, morcilla, black pudding

A flavorful Spanish madrilene stew features a hearty combination of cabbage, chorizo, and potatoes.

⭐ 4 (19 reviews) Prep: 30 minCook: 180 minTotal: 210 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Spanish

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Instructions

Soak garbanzo beans in cold water for 12 hours, ensuring full submersion.
In a large pot, combine 13 cups of water with beef, ham bone, pig's foot, bacon, and ham; bring to a boil and skim fat.
Add half chicken, soaked garbanzo beans, carrot, turnip, and onion; simmer for 2 1/2 hours.
After 2 hours of simmering, add halved, peeled potatoes and salt to taste; add more water if significant evaporation occurs.
Chop cabbage into eighths. Transfer 2 cups of stew broth to a separate stockpot; add cabbage, 2 cups of water, and sausages, then boil until cabbage is soft.
Combine equal parts meat stock and cabbage stock in a pot; bring to a boil. Break angel hair pasta into quarters, add to stock, and cook until al dente.
Serve pasta with broth as the first course. For the second course, arrange drained garbanzo beans, beef, cabbage, and halved sausages in a separate dish.