Cocido Madrileno
Cocido Madrileno is a traditional Spanish stew from Madrid. It is made with chickpeas and various meats.
The stew is cooked in a pressure cooker and served with cabbage and orzo pasta.
It is a hearty meal that is made with simple ingredients.
By Nadia Kovalenko
Posted October 1, 2026Share
Time
Calories
Servings
Difficulty
Description
Cocido Madrileno is a traditional Spanish stew from Madrid. It is made with chickpeas and various meats.
The stew is cooked in a pressure cooker and served with cabbage and orzo pasta.
It is a hearty meal that is made with simple ingredients.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 14
2.5 cups dried chickpeas
0.75 pound beef shank
0.75 pound chicken thighs
0.75 pound pork belly
2 (4 ounce) links chorizo sausage
1 beef soup bones
1 ham bone
salt to taste
6 cups cold water, or as needed
0.5 medium head cabbage, thinly sliced
4 tablespoons olive oil, or as needed
2 cloves garlic, minced
2 cloves garlic, chopped
0.5 cup uncooked orzo pasta or other small pasta
Instructions
-
1
Soak 2.5 cups dried chickpeas in cold water for at least 8 hours or overnight. Then drain them.
-
2
Put 0.75 pound beef shank, 0.75 pound chicken thighs, 0.75 pound pork belly, 2 links chorizo sausage, 1 beef soup bone, and 1 ham bone in a pressure cooker. Add cold water to cover them. Bring to a simmer. Remove any foam that rises to the top.
-
3
Add the chickpeas and salt to taste. Close the pressure cooker and put the pressure regulator on the vent. Heat until steam comes out and the regulator is gently rocking. Cook for 30 minutes at this temperature.
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4
Boil a pot of salted water. Add 0.5 medium head cabbage, thinly sliced, and simmer for 5 minutes. Strain and set aside.
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5
Heat 4 tablespoons olive oil in a skillet over medium-low heat. Cook 2 cloves garlic, minced, until fragrant, about 1 minute. Add the cabbage, season with salt, and cook until tender, 5 to 10 minutes.
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6
When the meat is done, let the pressure release naturally for 5 to 10 minutes. Remove the lid and take out the meat. Strain the meat stock into a saucepan and bring to a boil. Add 0.5 cup orzo pasta and cook, stirring occasionally, until tender, about 11 minutes.
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7
Arrange the cooked meat on a serving platter with the chickpeas. Serve with cabbage on the side.
Nutrition Facts
Servings 4
Amount Per Serving
-
Calories 1308 kcal
% Daily Value *
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Total Fat 65g
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Saturated Fat 18g
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Cholesterol 153mg
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Sodium 1449mg
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Total Carbohydrate 108g
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Dietary Fiber 26g
-
Protein 74g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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