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Home » Recipe Index » Meat and Poultry » Cocido

Cocido

Published: Dec 11, 2017 · Modified: Oct 31, 2020 by Lalaine Manalo · This post may contain affiliate links

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Cocido with slow-cooked meat, sausages, and vegetables and served with berenjana sauce on the side. Hearty and flavorful, this Filipino stew is a must for your Christmas celebrations!

cocido with vegetables on a serving platter
Cocido

I've had this recipe pending in my draft box for weeks because I couldn't decide whether I should call it puchero or cocido. From what I've read online, it seems both terms are used interchangeably to describe this chickpea-based Filipino stew depending on the region.

What is Cocido Madrileno

The version we have here takes inspiration from one of Spain's traditional dishes, Cocido Madrileno, wherein a variety of vegetables and a combination of fresh and cured meats are cooked low and slow in well-seasoned stock. Unlike our bulalo or nilaga, the elements of cocido are served separately starting off with the fragrant broth first, followed by the tender vegetables, and lastly, the flavorful meat to round off a satisfying meal.

If you're looking for a special dish to complete your holiday menu, this hearty stew will be a delicious addition to this season's festivities. In fact, not only is cocido traditionally served for Noche Buena, but it's also the perfect use of any leftover ham, roast chicken and/or beef from your Christmas feast. Throw all the delicious scraps into a well-seasoned beef stock, add the veggies, and you have a hearty, flavorful dish to enjoy the next day!

cocido with vegetables on a serving platter
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5 from 1 vote

Cocido

Cocido with slow-cooked meat, sausages, and vegetables and served with berenjana sauce on the side. Hearty and flavorful, this Filipino stew is a must for your Christmas celebrations!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 503kcal
Author: Lalaine Manalo

Ingredients

  • 3 tablespoons canola oil
  • 3 saba bananas, peeled and halved
  • 1 pound bone-in beef shank
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, peeled
  • 1 teaspoon peppercorns
  • 8 cups water
  • 2 teaspoons salt
  • 5 ounces chorizo de bilbao
  • 4 ounces ham slices
  • ½ whole chicken, cut into serving parts
  • 15 ounces garbanzo beans, drained
  • 1 head cabbage, quartered
  • 8 pieces green beans, stemmed
  • 1 bunch pechay, ends trimmed and leaves separated

For the Berenjana Sauce

  • 3 eggplants
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons vinegar
  • 1 tablespoon oil
  • salt to taste
US Customary - Metric

Instructions

  • In a pot over medium heat, heat about 1 tablespoon of oil. Add beef shank and cook on both sides until lightly seared. Remove from pot and set aside.
  • Add water to the pot and bring to a boil. Return beef shanks and continue to boil, skimming scum that floats on top. 
  • When the broth has cleared, add onions, garlic, peppercorns, and salt. Lower heat, cover, and simmer for about 1 ½ to 2 hours or until meat is tender.
  • In a wide pan, heat about 1 tablespoon of oil. Add bananas and cook, turning on sides as needed, until lightly browned. Remove from pan and set aside.
  • Add chorizo de bilbao. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao releases color. Remove from pot and set aside.
  • Add another tablespoon of oil if needed. Add chicken and cook, turning on sides, until lightly browned. Remove from pot and drain on paper towels.
  • Add chicken, ham, and chorizo de bilbao to the pot and cook, skimming scum that floats on top, for about 15 to 20 minutes or until chicken is cooked through.
  • Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
  •  Add green beans and cabbage and cook until tender yet crisp.
  •  Add pechay and cook for another 1 minute. Season with additional salt as needed.
  • To serve, arrange meat and vegetables on a serving platter. Transfer broth into a serving tureen. Serve hot with berenjana sauce.

For the Berenjana Sauce

  • Over open stove flames, roast eggplant until skins are charred. Under cold running water, peel and discard skins.
  • In a bowl, mash eggplant. Add garlic, vinegar, oil and salt to taste.

Nutrition

Calories: 503kcal | Carbohydrates: 42g | Protein: 28g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 614mg | Potassium: 1697mg | Fiber: 14g | Sugar: 22g | Vitamin A: 6570IU | Vitamin C: 131.7mg | Calcium: 270mg | Iron: 3.8mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Reader Interactions

Comments

  1. Airserver Crack says

    February 07, 2018 at 6:29 am

    What a delicious recipe it looks like. I will ask my GF to make it for me.

    Reply
    • Lalaine Manalo says

      July 23, 2019 at 4:46 am

      Hi Saleem! Let us know how it goes.

      Reply
  2. Shirley Heise says

    December 12, 2017 at 10:21 am

    5 stars
    Excellent recipes. I seem not able to download your free cook book.

    Reply
    • Lalaine says

      December 13, 2017 at 9:09 am

      Thank you, Shirley!

      I am going to email you the download link if that's ok?

      Reply
      • Shirley Heise says

        December 13, 2017 at 10:18 am

        Thank you Lalaine. Have a wonderful and Merry Christmas. All the best to you and your family for the New Year.

        Reply
        • Lalaine says

          December 13, 2017 at 11:27 am

          Happy Holidays, Shirley!

          Reply
  3. Vaebs hasal says

    November 20, 2015 at 11:40 pm

    Hi Lalaine, I should call it pochero instead of cocIdo .am I allowed to contribute recipe about Bicol cooking? Pls, let me know . Thx a lot looking forward to hear from you.

    Reply
    • Lalaine says

      November 23, 2015 at 10:05 pm

      Hi Vaebs

      Yes, please! Let me know what Bicol dishes you have in mind. I'd love to share with readers more regional recipes. 🙂

      Reply
  4. kagbalete says

    November 19, 2015 at 12:24 am

    Also known as pochero?

    Reply
    • Lalaine says

      November 23, 2015 at 10:03 pm

      Yes, I believe it's also called pochero in some areas of the country 🙂

      Reply

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Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

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