{"id":11238,"date":"2021-12-14T02:35:00","date_gmt":"2021-12-14T10:35:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=11238"},"modified":"2021-12-14T02:35:46","modified_gmt":"2021-12-14T10:35:46","slug":"cocido","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/cocido\/","title":{"rendered":"Cocido"},"content":{"rendered":"\n

Cocido is a must for Sunday lunch or holiday celebrations! This Filipino classic dish is loaded with slow-cooked meat, sausages, and vegetables and served with berenjana sauce on the side is a must for a truly special meal.<\/em><\/p>\n\n\n\n

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Cocido<\/figcaption><\/figure>\n\n\n\n

This recipe sat in my draft box for weeks because I couldn't decide whether I should call it puchero or cocido. The Philippine food culture can be a little confusing, with more than 7,100 islands and some 120 languages.<\/p>\n\n\n\n

From what I've read online, it seems both terms are used interchangeably. Depending on the region, this Filipino-style chickpea stew is called pochero<\/a> or cocido.<\/p>\n\n\n\n

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What is Cocido Madrileno<\/h2>\n\n\n\n

The version we have here takes inspiration from one of Spain's traditional dishes, Cocido Madrileno. This Spanish hotpot includes fresh and cured meats, a medley of vegetables and sweet fruits, and chickpeas cooked low and slow in well-seasoned stock. <\/p>\n\n\n\n

\"cooking<\/figure>\n\n\n\n

Unlike our bulalo<\/a> or nilaga<\/a>, the elements of this boiled dish are served separately, starting off with the fragrant broth first, followed by the tender vegetables, and lastly, the flavorful meat to round it off. <\/p>\n\n\n\n

The meal is accompanied by a roasted eggplant relish called berenjana as a condiment. <\/p>\n\n\n\n

\"making<\/figure>\n\n\n\n

If you're looking for a special dish to complete your holiday menu, this hearty stew will be a delicious addition to this season's festivities. <\/p>\n\n\n\n

In fact, not only is cocido traditionally served for Noche Buena,\u00a0but it's also the perfect use of any leftover ham, roast chicken, and beef leftover from your Christmas feast. Throw all the delicious scraps into a well-seasoned beef stock, add the veggies, and have a hearty, flavorful dish for the next day's lunch.<\/p>\n\n\n\n

\"Cocido<\/figure>\n\n\n\n

How to serve<\/h2>\n\n\n\n