cocidos

Cocidos are a family of traditional stews cooked in a single pot, common in Spain and in parts of Latin America. The name derives from cocer, Spanish for "to cook." A cocido typically centers on legumes, most often chickpeas, simmered with a mixture of meats—pork, beef, and sometimes chicken—and vegetables such as cabbage, carrots, potatoes, and greens. The dish is valued for its economical use of ingredients and its capacity to stretch a meal over several courses.

In Spain, cocidos vary by region. Cocido madrileño, from Madrid, combines chickpeas with pork cuts (including chorizo and morcilla) and beef, usually served in three courses: caldo or sopa as a first course, followed by the solid ingredients in two courses. Cocido maragato, from the Maragatería in León, is traditionally served in three courses with the meat presented first, then the vegetables and chickpeas, and finally the broth. Cocido montañés, from Cantabria, emphasizes white beans with pork and chorizo, and often greens.

Outside Spain, similar stews appear in Latin American cuisines under names such as cocido, puchero, or caldo, reflecting Spanish influence. They are typically hearty, served hot, and prized for leftovers, which may be used in subsequent dishes. Cocidos remain a symbol of regional identity and home cooking in many communities.