Cocido
Serve as a one-pot dish, or dish up the broth as a first course and serve the meats and vegetables separately.
Serves 8
1 lb. dried chickpeas, soaked overnight and drained
1 gal. chicken stock,
1 pig’s foot, wrapped in cheesecloth
¾ lb. slab bacon, rind on, wrapped in cheesecloth
1 head garlic, cut in half horizontally
5 sprigs each: thyme, rosemary, parsley
3 bay leaves
8 black peppercorns
6 cloves
1 lb. pork shoulder, tied with butcher’s twine like a roast
3 carrots, peeled and cut into chunks
3 onions, peeled and cut into chunks
3 leeks, white part only, cut into ½-inch pieces
2 celery stalks, chopped
½ lb. Spanish cooking chorizo, sliced
½ lb. morcilla (blood sausage), sliced
2 Tbsp. extra-virgin olive oil
2 bunches Swiss chard, roughly chopped
1 tsp. sweet Spanish paprika
salt to taste
½ c. chopped parsley
Tie the chickpeas into a bundle of cheesecloth. In a large stockpot combine the chickpeas, stock, pig’s foot, pork shoulder, and bacon. Create yet another cheesecloth with the garlic, herbs, peppercorns, bay leaves, and the cloves, and add to the pot. The stock should cover the ingredients by about 1 inch; if it doesn’t, add water. Bring to a boil, then barely simmer for about 1 hour. Skim any foam that rises to the surface.
When chickpeas are soft, but not mushy, remove from the pot and keep warm. When the pork shoulder is completely tender, remove and set aside. Set aside the slab bacon and the pig’s foot (if desired). Remove the herb bundle. Strain the broth through a fine mesh strainer.
Return the chickpeas to the pot. Add the carrots, leeks, celery, and onions. Add the chorizo and morcilla. Remove the rind from the slab bacon. Cut the bacon and pork shoulder into chunks and add back to the pot. (If you are adventurous, chop up and add the pig’s foot.)
Cover everything with the strained broth and return to a simmer. Cook until the vegetables are tender. Stir in the Swiss chard and simmer 2 to 3 minutes more. Season the broth with salt to taste and stir in the chopped parsley.
www.midwesthomemag.com
