Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Cloves | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Cardoon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 kg. cured brisket of beef oe silverside in one piece
- 1 kg. diced pork loin
- 2 chorizos (or other smoked sauasage), cut into 1-inch pieces
- 4 cloves garlic, chopped,
- 1 onion, sliced,
- ½ cup garbanzo beans (chickpeas) from a can,
- 1 chicken breast bone-in, cut to pieces
- 2 cups chicken stock
- 2 medium carrot, diced in big chunks
- 1 sweet potato
- 1 cups diced cabbage
- 1 cup preapared cardoons cut in 8cms lengths (or celery or more cabbage)
- 2 bay leaf
- Pinch of ground cloves
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- salt and freshly ground pepper to taste.
- Cooked noodles, chopped raw onion, and pickled peppers for serving
Directions
Season the pork and chicken with salt and freshly ground black pepper to taste.
Heat the olive oil and butter in a large heavy skillet and saute the pork and chicken until lightly brown.
Set aside and add garlic and onions in oil.
Saute for 3-4 minutes and add the rest of the ingredients
Saute for 5 minutes more, deglaze with the chicken stock and tomato sauce and return the pork and chicken to the skillet.
Cover the cocido with a lid and simmer for about 20-25 minutes, or until the sweet potato is cooked and tender.
Ladle the broth from the meats into bowls (keep the meats warm in a little broth) and serve as a first course with the noodles, onion, and peppers. Serve the meats and chickpeas as a second course with the potatoes and cabbage, moistening everything with a bit of broth.
Category:Spanish Recipes
Category:Meat Recipes
Category:Recipes