Cozido or cocido is one of the traditional dishes of
Portuguese and Spanish cuisine. A stew made with different meats and vegetables,
numerous regional variations exist throughout Portugal and Spain.
Left: "Cozido à portuguesa" (Portuguese
stew) plate with its traditional rice and beans.
The Portuguese cozido has its origins in the Beira region and is commonly
referred to as Cozido à Portuguesa. A rich stew made from shin of beef, pork,
and, in some regions, chicken served with cabbage, carrots, turnips, Portuguese
smoked sausages (morcela, farinheira and
chouriço), rice, potatoes, and collard
Spanish stews or cocidos, as they are called in Spanish, are typical main dishes
in Spain, particularly in the central and northern regions of Spain, typically
consisting of meats, sausages, vegetables and garbanzo beans or chickpeas. The
most famous is the Cocido Madrileño or Madrid Stew. In this version beef, ham,
chorizo, morcilla, a stewing chicken, garbanzos, potatoes, cabbage
and carrots are the ingredients besides onion and garlic. Often a pig's trotter
and a marrow bone and variations of other seasonal vegetables are included. One
variation involves the broth of the cocido served as soup before, often with
pasta in it.