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Spanish Cocido Recipe - Cocido Madrileno


1 kg. diced pork loin,
4 cloves garlic, chopped,
1 onion, sliced,
½ cup garbanzo beans from a can,
1 chicken breast bone-in, cut to pieces,
2 cups chicken stock,
1 medium carrot, diced,
1 sweet potato,
2 cups diced cabbage,
1 cup tomato sauce,
1 bay leaf,
2 Tbsp. olive oil,
1 Tbsp. butter,
2 Tbsp. soy sauce,
salt and freshly ground pepper to taste.


Season the pork and chicken with soy sauce and freshly ground black pepper to taste. Heat the olive oil and butter in a large heavy skillet and saute the pork and chicken until lightly brown. Set aside and add garlic and onions in oil. Saute for 3-4 minutes and add the vegetables. Saute for 5 minutes more, deglaze with the chicken stock and tomato sauce and return the pork and chicken to the skillet. Cover the cocido with a lid and simmer for about 20-25 minutes, or until the sweet potato is cooked and tender.

Cocido Madrileno originates from the Madrid area of Spain, as you probably guessed. Depending on the geographic region, cocido can be made with pork, beef, chicken and lamb. The vegetables can vary as well - garbanzo beans, green beans, turnips, etc. It is a hearty, filling dish, one of the best representative dishes of the cuisine of Madrid.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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