Cuisine: Spanish
Author: Clifford A. Wright
Prep time: 30 mins
Cook time: 5 hours
Total time: 5 hours 30 mins
  • 3 cups dried chickpeas (about 1 ½ pounds), picked over, soaked in cold water overnight, and drained
  • 1 ½ pounds oxtails
  • ½ pound jamón serrano, inexpensive domestic prosciutto, or slab Canadian or Irish bacon, cubed
  • 1 ham bone or one ¾-pound beef shank bone
  • 5 cups water
  • 1 garlic clove, peeled
  • 4 black peppercorns
  • Pinch of saffron threads, crumbled
  • ½ teaspoon cumin seeds
  • 2 ripe plum tomatoes, peeled and seeded, 1 whole and 1 finely chopped
  • ½ pound green beans, ends trimmed and chopped
  • 4 chicken legs (about 1 pound)
  • 1 pound Spanish-style chorizo sausage (see Note below), sliced
  • 1 boiling potato (about ½ pound), such as Yukon gold, red or white, peeled and diced
  • Salt to taste
  1. Put the chickpeas, oxtail, jamón serrano (or bacon or prosciutto), and ham bone or beef shank in a large stew pot with 4 cups of the cold water. Bring to a simmer slowly, about 30 minutes, then cook for 1 hour, skimming the foam off the surface occasionally.
  2. Meanwhile, in a mortar pound the garlic, peppercorns, saffron, and cumin together until mushy. Add the whole tomato and continue pounding until the mixture is homogeneous. This step can also be done in a blender or food processor.
  3. Add the green beans, chicken legs, chorizo, potato, and the chopped tomato to the stew pot along with the remaining cup cold water. Carefully stir the stew and salt lightly. Add the spice mixture to the pot and stir carefully to blend well.
  4. Cook over very low heat for 2 to 4 hours, checking doneness occasionally after 2 hours. The cocido is done when the meat is falling off the chicken legs and the potato has lost its crunch, but before it begins to fall apart. Taste and correct the seasoning.
  5. Note: A Spanish chorizo sausage is not as hot as the Mexican sausage of the same name. It is best to substitute it with a Portuguese chouriço sausage, a Polish kielbasa, or a mild Italian sausage.
Recipe by Cook-Coquus at