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platter of cocido with beef shanks, chicken, ham, saba bananas, Chorizo de Bilbao, pechay
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5 from 1 vote


Cocido Madrileno is a Spanish hotpot made of fresh and cured meats, a medley of vegetables and sweet fruits, and chickpeas cooked low and slow in well-seasoned stock. It's hearty, tasty, and perfect for holiday or Sunday dinners!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 503kcal


  • 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
  • 1/2 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


  • 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 1/2 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.


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