The day before serving, soak the chick peas in cold water, let sit overnight. Place the chicken, beef, pork, bacon, and ham hock in a large stock pot. Add the wine, stock, and water. Add salt to tast e and bring to a boil. Skim off any scum that forms, lower the heat and simmer, partially covered, 1 1/2 hours. Cool and refrigerate. The following day, remove the fat that solidified on the top of t he pot containing the meats. Drain the chick peas, and add to the stock pot. Add the chorizo, onions, garlic, carrots, potatoes, and bay leaf. Bring to a gentle boil, lower heat, and simmer uncovered for 1 hour. To make the meatballs, remove beef and shred enough to measure 1 cup, remove bacon and chop enough to measure 1/3 cup. Return unused portion of beef chuck and bacon to the stock pot. Add the beef, ba con, and eggs to bowl of a food processor, pulse until smooth. Transfer the mixture to a bowl, add the garlic, parsley, 2 tablespoons broth, salt and pepper to taste, and enough bread crumbs so that the mixture holds together. Add additional broth and bread crumbs as needed.. Form into sausage shapes, 2 inches long and 1- inch wide. Heat the oil in a large skillet and fry the meatballs until golden, 2 to 3 minutes per side. Add them to the stock pot and continue simmering the Cocido, uncovered, 1 1/2 hours more or until the chick peas are tender. To make the cabbage, heat the oil in a large skillet, and saute the onion and garlic until the onion is translucent. Add the cabbage, salt and pepper to taste, and continue to saute, over medium heat , until the cabbage is tender. To serve the Cocido, arrange the meats, vegetables, and cabbage on a serving platter, leaving the chorizos and meatballs whole, moisten with a little broth. Serve the broth in large soup bowls and pa ss the meat and vegetable platter separately at the table. >From Taste Show #TS4837 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 287 (52%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 219.8mg||68 %|
|Sodium 748mg||26 %|
|Potassium 848.2mg||22 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 18.7g|
|Protein 38.3g||55 %|
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Calories per serving: 552
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