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GALICIAN STYLE COCIDO (MEAT, POTATO AND CHICKPEA STEW)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

GALICIAN STYLE COCIDO (MEAT, POTATO AND CHICKPEA STEW)

GALICIAN STYLE COCIDO (MEAT, POTATO AND CHICKPEA STEW). Alimento Base: Chickpeas , Leave the pork pieces to soak to remove the salt and soak the chickpeas and French beans in water. Next day, cook all the meat for the stew in plenty of water, except...
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Tiempo de preparación 4 horas
Tiempo Total 4 horas
Raciones: 12 comensales
Plato: Chickpeas
Cocina: Spain
Ingredients Method

Ingredientes
  

  • A slice of shoulder of pork
  • 1/2 a pig's head
  • Salted pork rib
  • Backbone of pig
  • 1 pig's tongue
  • 1 salted pig's tail
  • 1 salted pig's ear
  • A slice of bacon
  • 1 spicy sausage per person
  • A little animal fat
  • 2 marrowbones
  • 1/2 a chicken
  • 1 beef hock
  • A handful of chickpeas
  • A handful of French beans
  • 1 cabbage
  • 2 bunches of parsnip tops
  • 1/2 kg of potatoes

Method
 

  1. Preparation
  2. Leave the pork pieces to soak to remove the salt and soak the chickpeas and French beans in water.
  3. Next day, cook all the meat for the stew in plenty of water, except for the spicy sausages.
  4. When the meat is cooked, set it to one side.
  5. Put the parsnip tops on to cook in another pan with a little of the broth from the meat.
  6. In another different pan, add the cabbage, spicy sausages, potatoes and the animal fat.
  7. Also cook the chickpeas and French beans separately for an hour with two ladles of broth.
  8. Remove from the flame as each part is cooked.