Stew Cozido Recipes

COCIDO

Steps:

• Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
• Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
• Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.
• While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
• Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.

CHOURICO STEW

Steps:

• Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.

SPANISH COCIDO

Steps:

• Saute beef in oil in casserole dish until lightly browned.
• Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
• When onion limp and golden, add tomatoes and stock.
• Puree one can of chickpeas and add to mixture.
• Cover casserole and cook at 100 C for 5 hours.
• Drain second can of chickpeas and add to stew, cook for 30 minutes more.
• Season with salt and pepper and add sherry just before serving.

STEW (COZIDO)

Steps:

• The night before, put a whole chicken on to marinate with vinegar, garlic, salt, onion, bay leaf and parsley. In a large pan, melt shortening, add rump roast and brown. When roast is brown, steam for an hour adding water. In another pan, heat 2 tablespoons cooking oil, add drained chicken and brown. When browned, keep adding a little water and let steam for one hour. After one hour, combine the pan with the chicken and the pan with the beef-into a large pan and barely cover with water. When nearly tender add ham bone, smoked sausage, pork tenderloin, sweet potatoes, potatoes. Add collard greens, onions, turnips. When nearly tender add cabbage cut in quarters, 1 pound whole green beans, 3 zucchini squash, 4 ears of corn, 1 pound okra, 1 chopped onion, 2 chopped tomatoes, 1/2 cup chopped parsley. As each vegetable is cooked, be sure to remove it. Better still add when it has the right amount of cooking time necessary. When ready, place the chicken and the meats in the center of a large platter and surround with the vegetables. Remove the ham from the bone. Make a sauce by frying the chopped onion, chopped tomatoes, 1/4 cup chopped cilantro, and some of the juice from the mixture above. Pour over the cozido. Thicken the rest of the juice with a little cornstarch and serve in another dish.