Southwestern Cocido Recipe

click to rate
7 votes | 7061 views

Cocido is a prized stew in Spain and Spanish colonies that can mix a variety of ingredients into a delicious concoction. It can be made with or without the meat, but if you aren't vegetarian you should add the beef!

Prep time:
Cook time:
Servings: 6
Tags:

Ingredients

Cost per serving $3.13 view details
  • 2 lbs beef brisquet cut in 1.5 inch chunks (trim fat)
  • 1-3 links chorizon sausage cut round (the more chorizo, the spicier)
  • 2 onions chopped
  • 2 garlic cloves chopped
  • Salt and Pepper to taste
  • 3 cups beef stock
  • 3 cups water
  • 1 large potato, cubed medium
  • 2 carrots peeled and cut in rounds
  • 1 acorn squash or small butternut squash, peeled, seeded and cubed
  • 15 oz can garbanzo beans drained and rinsed or reconstituted dry
  • 2 small ancho or jalepeno peppers, seeded and chopped (fresh is best)
  • 1 teaspoon dried Oregano
  • 1 tablespoon fresh Cilantro chopped (more to taste)

Directions

  1. Add meat, onions, garlic, salt and pepper, stock, and water to large pot
  2. bring to boil and cook 5 minutes--skim scum off top
  3. cover and simmer 1.5 hours over low heat
  4. add rest of ingredients, return to simmer, cover, and cook till squash is tender (about 1 hr)
  5. add more stock if stew gets too thick
  6. serve in deep bowls with rice, tortillas, cold beer, and limes if desired
  7. also can have avocado as side if desired

Toolbox

Add the recipe to which day?
« Today - Sep 08 »
Today - Sep 08
September 9 - 15
September 16 - 22
September 23 - 29
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 537g
Recipe makes 6 servings
Calories 341  
Calories from Fat 85 25%
Total Fat 9.54g 12%
Saturated Fat 3.05g 12%
Trans Fat 0.0g  
Cholesterol 66mg 22%
Sodium 723mg 30%
Potassium 1034mg 30%
Total Carbs 34.61g 9%
Dietary Fiber 6.9g 23%
Sugars 2.63g 2%
Protein 29.33g 47%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • John Spottiswood
    This is one of my favorite dishes. If you want the kids to enjoy it, cook in two pots and put a much smaller amount of the chorizo in the pot for the kids!
    I've cooked/tasted this recipe!
    This is a variation
    6 people like this review
    • O.S.
      Wow, that recipe was actually the first on CookEatShare! Really nice :-)
      • Bobby Lovera
        I've never heard of Cocido until now. Your Southwestern version of Spanish Cocido sounds delicious.
        I prefer Posole instead of Menudo when I'm in the Southwest...but now I must try Cocido!
        I've cooked/tasted this recipe!

        Comments

        • Diane Villegas
          March 21, 2009
          Hi John,

          I just read your recipe for cocido and I was really surprised that you had even heard of it. Most gringos haven't - no offense. I'm a gringa! I thought you might like to know how we cook it here in Tucson. We use beef, just about any kind but usually something like a chuck roast. Doesn't really matter since it's cooked until it falls apart! No chorizo and no beans. All the vegetables are left in large chunks except the onion and garlic which are cooked with the meat; potato, carrots, zucchini and the crowning touch, a small piece of corn on the cob (cut a corn cob into three pieces). Oh, no oregano, jalepeno or cilantro but it's your choice. If I were using cilantro, which I absolutely love, I would serve it on the side. (Needless to say, add the zucchini t the very last but it tastes better completely overcooked! Just thought I would offer a little different way to make cocido.

          Leave a review or comment