Cocido is a must have for Sunday lunch or holiday celebrations! This classic Filipino dish is stuffed with slow-cooked meat, sausage and vegetables and served with Berench sauce on the side, a must for a truly special meal.

This recipe tucked away in my box for weeks because I couldn’t decide whether to call it Puchero or Cocido. With more than 7,100 islands and around 120 languages, Filipino food culture can be a little confusing.

From what I’ve read online, the two terms seem to be used interchangeably. Depending on the region, this Filipino chickpea stew is called pochero or cocido.

What is Cocido Madrileno

The version we have here is inspired by one of the traditional Spanish dishes, Cocido Madrileno. This Spanish stew features fresh and dried meat, a sweet mix of vegetables and fruits, and chickpeas, all cooked low and slow in a flavorful broth.

Unlike our hoods or nilaga, the elements of this cooked dish are served separately, starting with the flavorful gravy, followed by the tender vegetables and finally the flavorful meat to finish.

This dish is accompanied by the taste of grilled eggplant, known as Berenjana as a condiment.

If you’re looking for a special dish to complement your holiday menu, this hearty stew will make a delicious addition to the season’s celebrations.

In fact, traditional cocido is not only served for Noche Buena, it’s also perfect for leftover ham, roast chicken, and beef from your Christmas party. Toss all the delicious chunks in a well-seasoned beef broth, add the vegetables and you have a warm, fragrant dish for the next day’s lunch.

How to serve

Cocido a la Madrilena is usually eaten as a three-course meal. Strain the broth and serve it in a bowl first. Arrange vegetables, chickpeas, and assorted meats on serving plates. Serve vegetables and beans as a second course and meat last.
You can complete the dish with steamed rice or buns along with beregano sauce for added flavour.

How to store

To prevent the meat and vegetables from drying out, keep them all together in a bowl as a soup. Refrigerate up to 3 days.

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