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| Course | Main course |
|---|---|
| Place of origin | Spain |
| Region or state | Madrid region |
| Serving temperature | Hot |
| Main ingredients | Chickpeas |
Cocido madrileño (Spanish:[koˈθiðomaðɾiˈleɲo]; "Madrilenian stew") is a traditionalchickpea-basedstew associated with the Madrid region.[1] It is most popular during the winter.[1] Long-cookingcocidos are thought to be derived from Sephardicadafina recipes.[citation needed]
The origins of the dish are uncertain, but most sources agree that probably it was created during theMiddle Ages as an evolution of theSephardic Jewish dishadafina. Long-cooking dishes were indispensable forJews as they allowed hearty meals duringShabbat. These first versions werekosher, usingeggs and withoutpork.[2]
Societal discrimination againstconversos in early Modern Iberia and the subsequent fear of being denounced as a crypto-Jew favoured the incorporation of pork into meals. Soonlard,bacon,chorizo (pork sausage) andmorcilla (blood sausage) were added to the dish.[3]
From these origins, the recipe allowed few modifications and was soon established as a staple ofMadrid cuisine. During the growth of the city in the 19th and 20th centuries, its low cost and heartiness made it a popular order in smallrestaurants and thetaverns catering to manual workers. After theCivil War, the austerity period, followed by the introduction of more convenient meals, reduced the public popularity of the dish.
The main ingredient ofcocido is thechickpea orgarbanzo. Vegetables are added:potatoes mainly, but alsocabbage,carrots, andturnips. In some cases,green bean,Chard orcardoon are also added.
The meat used is fundamentallypork:pork belly, usually fresh, but sometimescured (some purists even insist to a point ofrancidity); fresh (unsmoked)chorizo;onionmorcilla, and dried and curedjamón serrano.Beef shank is also added; thefat content (flor) of the piece is highly prized.Chicken (especially oldhens) is also part of thecocido.
Twobone pieces (ham bone andbeefspine bone) are added to enrich thestock.
For some recipes, the final touch is thebola, ameatball-like mix ofground beef,bread crumbs,parsley and otherspices, which, it is said,[citation needed] was created as a substitute of the eggs used in theadafaina.
Tradition rules that the ingredients ofcocido must be served separately. Each serving is known as avuelco (tipping or emptying out), as at each time thepot must be emptied out to separate the ingredients.
The firstvuelco is to separate thestock of thecocido and serve it withnoodles added. The secondvuelco consists of chickpeas and vegetables. The thirdvuelco is the meat dish.
Traditionally, dishes made with the leftovers of thecocido include Spanishcroquetas (croquettes),ropa vieja andpringá.
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