Authentic Cocido Madrileño Recipe

Ingredients

• 2.5 cups dried chickpeas
• 0.75 pound beef shank
• 0.75 pound chicken thighs
• 0.75 pound pork belly
• 2 (4 ounce) links chorizo sausage
• 1 beef soup bones
• 1 ham bone
• salt to taste
• 6 cups cold water, or as needed
• 0.5 medium head cabbage, thinly sliced
• 4 tablespoons olive oil, or as needed
• 2 cloves garlic, minced
• 2 cloves garlic, chopped
• 0.5 cup uncooked orzo pasta or other small pasta

Instructions

1. Soak chickpeas in a large bowl filled with cold water for at least 8 hours, or preferably overnight. Then, drain the soaked chickpeas.
2. In a pressure cooker, combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone. Cover the ingredients generously with cold water and bring to a simmer, skimming off any foam that appears on the surface.
3. Add the soaked chickpeas to the pressure cooker and season with salt. Secure the lid and place the pressure regulator as per the manufacturer's directions. Heat until a steady stream of steam is released, creating a whistling sound (approximately 5 minutes). Adjust the heat to maintain a gentle rocking motion of the regulator. Cook under pressure for 30 minutes.
4. While the meat is cooking, bring a pot of salted water to a rolling boil over medium-high heat. Add the cabbage and simmer for 5 minutes. Drain the cabbage thoroughly and set it aside.
5. In a skillet, heat olive oil over medium-low heat. Add garlic and cook until it becomes fragrant (about 1 minute). Add the drained cabbage, season with salt, and cook until the cabbage is tender, approximately 5 to 10 minutes.
6. Once the meat has finished cooking, allow the pressure to release naturally according to the pressure cooker's instructions (around 5 to 10 minutes). Carefully unlock and remove the lid. Strain the meat stock into a saucepan and bring it to a boil. Add orzo pasta to the boiling stock and cook, stirring occasionally, until the orzo is tender but still firm to the bite (about 11 minutes).
7. While the orzo cooks, arrange the cooked meats attractively on a serving platter, surrounding them with the cooked chickpeas. Serve the Cocido Madrileño with the sautéed cabbage on the side.

Nutrition

• Calories: 1308 kcal
• Fat Content: 65 g
• Fiber Content: 26 g
• Sugar Content: 18 g
• Sodium Content: 1449 mg
• Protein Content: 74 g
• Cholesterol Content: 153 mg
• Carbohydrate Content: 108 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g