cocido

Cocido is a traditional meat-and-vegetable stew found in Spain and in some Spanish-speaking regions of the Americas. The defining feature is long, slow simmering of a mixture that commonly includes legumes such as chickpeas or white beans, along with meats (often pork, but sometimes beef or chicken) and assorted vegetables, all cooked together in a shared broth. The result is a hearty, savory dish that showcases the flavors of the ingredients and the simmered stock.

In Spain, cocido is a family of regional stews rather than a single recipe, with notable regional variants reflecting local produce and tastes. Cocido madrileño, associated with Madrid, typically combines chickpeas with pork cuts (such as tocino, chorizo, and morcilla) and vegetables like cabbage, potatoes, and carrots. It is commonly served in stages: the caldo (broth) first, followed by the chickpeas and vegetables, and finally the meats.

Cocido maragato, from the province of León, is traditionally served in three courses in reverse order, starting with the meats, then the chickpeas and vegetables, and ending with the broth. Other Spanish regional cocidos vary in their balance of beans, meats, and vegetables, as well as in preparations and accompaniments.

In Latin America and other Spanish-speaking regions, the term cocido is used for similar slow-simmered dishes, with local ingredients and styles shaping the final result. Across regions, cocidos are valued for their economical use of ingredients, their relative ease of preparation in large quantities, and their status as a winter staple.