Southwestern Cocido Recipe

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.