Cocido

Cocido is a traditional Iberian stew, particularly popular in Spain and Portugal. It is a hearty dish typically made with a variety of meats, vegetables, and legumes, all cooked together in a large pot. The exact ingredients and preparation methods vary significantly by region and even by household, reflecting local culinary traditions and available resources.

The meats used in cocido can include beef (often shank or brisket), pork (including bacon, chorizo, ham hock, and tocino), and chicken. Some recipes also incorporate blood sausage (morcilla). The vegetables commonly found in cocido are chickpeas (garbanzos), potatoes, cabbage, carrots, and turnips. Other vegetables, like green beans or swiss chard, may also be included.

The preparation of cocido typically involves simmering the ingredients for several hours, allowing the flavors to meld and the meats to become tender. Often, the broth is served separately as a first course, called sopa de cocido, sometimes with thin noodles or bread added. The remaining ingredients are then served as a second course, usually divided into separate platters for meats and vegetables.

Cocido is considered a comfort food and is often prepared during the colder months. It is a dish that is often associated with family gatherings and celebrations. Its variations reflect the rich culinary diversity of the Iberian Peninsula.