The “cocido” is a stew prepared in a pot with water, meat of pork, veal, chicken, or lamb, salami, vegetables (cabbage, turnips, potatoes, carrots), legumes (chickpeas, beans) and other additions.
There are variants of cocido by zone. Among the most famous there is: the cocido madrileño, cocido of montañés, the maragato.
- Cocido maragato is the most traditional in the León area. The main ingredients are: soup, cabbage, chickpeas and seven meat. It serves the contrary that the cocido madrileño: meat first, then the vegetables and finally the soup.
- Cocido montañés is a typical dish of Cantabria that unlike other cocidos, it has not among its ingredients chickpeas, but rather white beans, cabbage, sausage, cutlet, “morcilla”, lard, and the stuffing of crumbs, egg and meat.
- Cocido Madrileño is one of the most representative dishes of Madrid cuisine. It consists of a stew of chickpeas which is the main ingredient. Let’s see in detail the recipe of the cocido madrileño.