Photo: Cocido Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick
- 1 small head or 1/2 large head, no more than 1 pound, savoy cabbage, shredded
- 2 leeks
- 1 large carrot, peeled and grated
- Salt and freshly ground black pepper
- 1 fresh or dry bay leaf
- 1 (15-ounce) can chick peas, drained
- 6 cups chicken stock
- 3/4 to 1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces
- 3/4 pound ground beef pork and veal mix
- 1/2 cup plain bread crumbs or 1 slice stale bread, crumbled
- 1 teaspoon smoked sweet paprika or paprika
- 1/4 teaspoon ground cinnamon
- A few grates fresh nutmeg
- 1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided
- 1 egg, beaten
- 2 cups fideos or medium egg noodles
- 1 lemon, zested
- 2 cloves garlic, finely chopped
- 2 firm plum tomatoes, seeded and finely chopped
Directions
Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.
While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.
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By shirleyjune
Rialto, CA
on March 28, 2012
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This recipe doesn't even resemble a true cocido but the ingredients intrigued me so I decided to try it. It just doesn't work. The soup was bland and the smoked chorizo did nothing to help. Cocido is a mexican beef and vegetable soup made with beef shanks, zucchini, corn, onion and cabbage at last in So. California that's what is in it. I see where several people loved this but as I read their reveiws, they didn't really make the recipe as written. I too tried to "doctor" this up to give it some flavor but my hubby told me "this one is not a keeper".
By susanshipp_12388804
austin, 83
on December 05, 2011
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I was excited to make this soup. The ingedients were very interesting. BUT it fell short of my expectations. Quite frankly, it is very bland. The meatballs needed salt, everythng needed salt. The boiled meatballs were not tasty and Spanish Chorizo is very expensive, at least in my area. The soup did not even smell delicious as I was cooking it.
I would not make it again. :-(
By suzpep_2012
ada, MI
on May 25, 2011
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Now, I have no idea what Cocido is supposed to be, so I can't say how authentic is it, but the flavors are good. My kids both liked it. Followed the recipe except:
Didn't have smoked chorizo, so used fresh and dabbed the oil out after cooking, then added more EVOO for the veges.
Didn't have leeks (which would add a nice flavor to this dish so used garlic there.
Only used about 4 cups of liquid, which made it a nice chicken-n-noodles consistency instead of soupy.
Used 1 pound of beef for the meatballs - skipped the chicken.
No tomatoes, so stirred in a heavy TBSP of tomato paste before the chicken stock (to add depth of flavor, and lycopene! and just used a sprinkle of lemon when serving instead of the "topping."
Really liked the flavors of this dish and that the cabbage was not overpowering. Next time I make this will try adding a 1/4 cup of red wine, and will definately use the leeks.
A TBSP of Dijon mustard would also add a nice flavor.
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