Recipes Cuisine European Spanish Cocido Madrileno 5.0 (1) 1 Review 2 Photos This Spanish cocido hails from Madrid and is a hearty all-in-one meal, perfect for a chilly winter evening. Serve with bowls of noodle soup. By Allrecipes Member Updated on June 13, 2021 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 55 mins Additional Time: 8 hrs 10 mins Total Time: 9 hrs 20 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 ½ cups dried chickpeas ¾ pound beef shank ¾ pound chicken thighs ¾ pound pork belly 2 (4 ounce) links chorizo sausage 1 beef soup bones 1 ham bone salt to taste 6 cups cold water, or as needed ½ medium head cabbage, thinly sliced 4 tablespoons olive oil, or as needed 2 cloves garlic, minced 2 cloves garlic, chopped ½ cup uncooked orzo pasta or other small pasta Directions Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain. Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top. Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes. Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside. Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes. When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes. Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side. I Made It Print Nutrition Facts (per serving) 1308 Calories 65g Fat 108g Carbs 74g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1308 % Daily Value * Total Fat 65g 84% Saturated Fat 18g 89% Cholesterol 153mg 51% Sodium 1449mg 63% Total Carbohydrate 108g 39% Dietary Fiber 26g 91% Total Sugars 18g Protein 74g 148% Vitamin C 48mg 53% Calcium 225mg 17% Iron 13mg 69% Potassium 1934mg 41% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.