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.

This recipe sat in my draft box for weeks because I couldn’t decide whether I should call it puchero or cocido. With more than 7,100 islands and some 120 languages, the Philippine food culture can be a little confusing.

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 or cocido.

What is Cocido Madrileno

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.

Unlike our bulalo or nilaga, 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.

The meal is accompanied by a roasted eggplant relish called berenjana as a condiment.

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.

In fact, not only is cocido traditionally served for Noche Buena, but 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 you have a hearty, flavorful dish to enjoy for the next day’s lunch.

How to serve

  • Cocido a la Madrilena is usually enjoyed as a three-course meal. Strain the broth and serve first in a tureen. Arrange the vegetables, garbanzo beans, and the assorted meat on a serving platter. Serve the veggies and beans as the second course, and the meat last.
  • You can round off the meal with steamed rice or bread along with the berenjana sauce to add a pop of flavor.


    • 3 tablespoons canola oil
    • 3 saba bananas, peeled and halved
    • 1 pound bone-in beef shank
    • 1 large onion, peeled and quartered
    • 3 cloves garlic, peeled
    • 1 teaspoon peppercorns
    • 8 cups water
    • 2 teaspoons salt
    • 5 ounces chorizo de bilbao
    • 4 ounces ham slices
    • 1/2 whole chicken, cut into serving parts
    • 15 ounces garbanzo beans, drained
    • 1 head cabbage, quartered
    • 8 pieces green beans, stemmed
    • 1 bunch pechay, ends trimmed and leaves separated

    For the Berenjana Sauce

    • 3 eggplants
    • 3 cloves garlic, peeled and minced
    • 2 tablespoons vinegar
    • 1 tablespoon oil
    • salt to taste


        • In a pot over medium heat, heat about 1 tablespoon of oil. Add beef shank and cook on both sides until lightly seared. Remove from pot and set aside.
        • Add water to the pot and bring to a boil. Return beef shanks and continue to boil, skimming scum that floats on top.
        • When the broth has cleared, add onions, garlic, peppercorns, and salt. Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat is tender.
        • In a wide pan, heat about 1 tablespoon of oil. Add bananas and cook, turning on sides as needed, until lightly browned. Remove from pan and set aside.
      • Add chorizo de bilbao. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao releases color. Remove from pot and set aside.
      • Add another tablespoon of oil if needed. Add chicken and cook, turning on sides, until lightly browned. Remove from pot and drain on paper towels.
      • Add chicken, ham, and chorizo de bilbao to the pot and cook, skimming scum that floats on top, for about 15 to 20 minutes or until chicken is cooked through.
      • Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
      •  Add green beans and cabbage and cook until tender yet crisp.
      •  Add pechay and cook for another 1 minute. Season with additional salt as needed.
      • To serve, arrange meat and vegetables on a serving platter. Transfer broth into a serving tureen. Serve hot with berenjana sauce.

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