Cocido - Traditional Spanish Stew - Hearty!

Martha Price


Cocido is believed to have originated in Madrid, and is considered to be one of Spain's national stews. Very hearty, it is a flavorful combination of several meats, chickpeas, cabbage, green olives and more! There are many versions; this one is from one of my mom's favorite cookbooks, 'Casserole Cookery', published in 1966 as part of "the Amy Vanderbilt Success Program For Women".

Don't let the long list of ingredients deter you - after the prep is done it goes together fairly quickly, and then will simmer unattended until done.

Representative photo from Bing.

pinch tips: Perfect Bacon Every Time




20 Min


1 Hr 15 Min


Stove Top


1 lb
pork shoulder, cut into 1-inch cubes
chicken legs or thighs
2 Tbsp
olive oil
2 clove
garlic, minced
1 and 1/2 tsp
3/4 tsp
crushed oregano
1/2 tsp
3 c
boiling water
1 lb
cooked ham, diced
1 jar(s)
(4 and 3/4 oz) pimento-stuffed green olives, drained
2 medium
green peppers, sliced
1 and 1/2 c
sliced scallions
1/2 c
cabbage, shredded
1 c
chopped celery
2 can(s)
(1 b., 4-oz.) chick peas (garbanzos) drained

Directions Step-By-Step

In a 6-7 quart casserole or pot, brown pork, than chicken, in the oil. Add garlic, seasonings and water. Cover and simmer for 30 minutes, or a few minutes longer until pork is almost done.
Add rest of ingredients. Simmer 15 minutes longer, or until vegetables are tender.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Spanish
Other Tags: Quick & Easy, For Kids, Healthy