Ingredients with Measurements:
- 1 pound dried chickpeas, soaked overnight
- 1 pound bone-in pork shoulder
- 1 pound chorizo sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups water
- 1 pound potatoes, peeled and diced
- 1 bunch Swiss chard, chopped
- 1 tablespoon olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas. In a large pot, combine the chickpeas, pork shoulder, chorizo, onion, garlic, bay leaves, smoked paprika, cumin, salt, pepper, and water.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the chickpeas are tender and the pork is cooked through.
3. Remove the pork from the pot and shred it into bite-sized pieces. Return the pork to the pot.
4. Add the potatoes and Swiss chard to the pot and simmer for an additional 20-30 minutes, or until the potatoes are tender.
5. Drizzle the olive oil over the top of the cocido montañés and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 21g
- Carbohydrates: 35g
- Protein: 28g
- Fiber: 10g
Substitutions for ingredients:
- You can use canned chickpeas instead of dried chickpeas, but reduce the cooking time accordingly.
- You can use any type of sausage instead of chorizo, but it may change the flavor profile of the dish.
Variations:
- You can add other vegetables, such as carrots or turnips, to the pot.
- You can use different types of meat, such as beef or lamb, instead of pork shoulder.
Tips and tricks:
- Make sure to soak the chickpeas overnight to reduce the cooking time.
- You can make this dish ahead of time and reheat it before serving.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Red wine, such as Rioja
Suggested side dishes:
- Crusty bread
Troubleshooting advice:
- If the chickpeas are still hard after 2 hours of cooking, continue to simmer until they are tender.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cocido montañés is a traditional dish from the Cantabria region of Spain. It is a hearty stew made with chickpeas, pork, and chorizo.
Flavor profiles:
- Smoky, savory, and slightly spicy
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Spanish