Cozido Recipes

Steps:

• 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.

Steps:

• Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
• Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
• Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
• Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
• Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
• When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
• Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

Steps:

• Put all the meat (flank steak through to bacon) into a large stock pot, cover with the water, and bring to a boil; remove all scum.
• Add salt, peppercorns, onions, garlic, parsley (2 sprigs of fresh mint can be substituted if you wish), bay leaves and cloves; reduce the heat to medium-low, cover the pot, and simmer for about 90 minutes; test the sausages after about 40 minutes, however, and remove them (keep them warm) as soon as they're cooked.
• Test the remaining meat during the balance of the cooking time, as not all the meat may need the full 90 minutes of cooking time; keep meat warm when removing from the pot.
• Keep removing scum as mixture cooks, and skim off any visible fat as well.
• When all the meat has been removed, add the sweet potatoes, turnip, cabbage, carrots and the collard green (if the broth has reduced down too much, add water to ensure that the vegetables are covered); taste and add some salt if necessary.
• Over medium-low heat, cook the vegetables, covered, for about 20 minutes, or until they're tender when tested; if some vegetables cook faster than the others, remove them and keep warm.
• When all the veggies are cooked, cut both the meat and veggies into serving-size pieces and place on individual soup plates; drizzle broth over (you may not use it all), and serve.