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Miguel Maestre

Miguel's Cocido Medileno (Spanish Pork and Chickpea Hot Pot)


Ingredients

  • 2 cans of cooked chick peas
  • 2 extra large chorizo sausages
  • 100 gr of jamon serrano diced or parma ham
  • 100 gr of pancetta diced
  • 100 gr of salami diced
  • 100 gr of morcilla (optional, if u really want the real deal)
  • 5 garlic cloves, sliced
  • 1 bunch of thyme finely chopped
  • 5 pink eschallots in quarters
  • 1 bunch of parsley roughly chopped to finish
  • Extra virgin olive oil for cooking
  • beef stock for cooking

Method

  1. In a big pot on a high heat, cook the chorizo, jamon, salami and pancetta with no oil, until they start sweating all the natural fats.
  2. Add and cook the garlic with the eschallots and thyme, until very soft (at least 10 min) stirring occasionally.
  3. Add the chickpeas and saute carefully for about two minutes
  4. Add 1 litre of beef stock and stew for at least 1 hour.
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What do you think?

 
  • Dianadeistu
    November 2010

    First of all, this the name for this recipe is not Cocido "Medileno" but "Madrleño" (meaning from Madrid). Second, this recipe is dreadful. The final outcome is a far cry from a real, delicious Cocido Madrileño. What a pity...

  • abondigirl
    May 2010

    Minus the morcilla (cause you can't buy this here), extra ham instead of pancetta and rthe addition of 2 chopped tomoatoes. Viola! Excellent and tasty.

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