Madrid Hotpot, Cocido Madrileno, is a traditional chickpea-based stew from Madrid, Spain. It is most popular during winter and it is best enjoyed with red wine.
- Chickpeas should be soaked overnight. Cut the chicken into pieces, dice the speck, crush peppercorns, cut carrots and celery into pieces, thickly slice chorizo, cut the potatoes into quarters.
- Drain the chickpeas, place them in a stockpot, add enough cold water to cover them by a few centimetres and bring to boil. Skim off any scum.
- Add the speck, chicken, beef, ham or bacon bone, garlic bay leaf and peppercorns. Bring to boiling heat, continue skimming off any scum that appears, cover and simmer for 1 hour. (The liquid should always cover the ingredients so add water during cooking if needed).
- Add the chorizo, potatoes, carrots, celery into the pan and then season it with salt. Cover and cook for another 30 minutes.
- When the meat and vegetables are tender, stir in shredded cabbage and cook for a few more minutes until it wilts.
- Serve from the pot or, as traditional in Spain, serve the broth as the first course, the vegetables as the second course, and the meat as the third course.
Ingredients & Quantities:
300 gr chickpeas
300 gr boneless beef shank
600 gr chicken legs
150 gr speck
1 ham bone
3 cloves garlic
1 bay leaf
2 large carrots
1 stick celery
150 gr potatoes
150 gr fresh chorizo
1 cup cabbage