3 cups dried chick peas
One 3 to 4 pound chicken, cut into serving pieces
2 1/2 pounds beef chuck
1 pound pork loin, cut into 2 inch pieces
1/4 pound slab bacon, in one piece
1 pound ham hocks
2 cups dry white wine
6 cups rich chicken stock, preferably home made
8 cups cold water
1 pound chorizo sausage
2 medium onions, peeled and quartered
3 cloves garlic, finely chopped
3 carrots, peeled and cut into large pieces
3 medium new potatoes, peeled and cut into large pieces
1 bay leaf
Salt and pepper to taste
PELOTAS
(Meat Balls)
1 cup shredded beef chuck (from the pot)
1/3 cup chopped bacon (from the pot)
2 eggs
2 cloves garlic, minced
1 tablespoon minced parsley
2-3 tablespoons broth
Salt and pepper to taste
Breadcrumbs 1/4 cup or more as needed
1 tablespoon olive oil
REPOLLO
(Sauteed Cabbage)
2 tablespoons olive oil
1/4 cup chopped onion
1 clove garlic, minced
4 cups shredded cabbage, about 1/2 medium cabbage
Salt and pepper to taste

The day before serving, soak the chick peas in cold water, let sit overnight. Place the chicken, beef,
pork, bacon, and ham hock in a large stock pot. Add the wine, stock, and water. Add salt to taste
and bring to a boil. Skim off any scum that forms, lower the heat and simmer, partially covered, 1 1/2
hours. Cool and refrigerate. The following day, remove the fat that solidified on the top of the pot
containing the meats.

Drain the chick peas, and add to the stock pot. Add the chorizo, onions, garlic, carrots, potatoes,
and bay leaf. Bring to a gentle boil, lower heat, and simmer uncovered for 1 hour.

To make the meatballs, remove beef and shred enough to measure 1 cup, remove bacon and chop
enough to measure 1/3 cup. Return unused portion of beef chuck and bacon to the stock pot. Add
the beef, bacon, and eggs to bowl of a food processor, pulse until smooth. Transfer the mixture to a
bowl, add the garlic, parsley, 2 tablespoons broth, salt and pepper to taste, and enough breadcrumbs
so that the mixture holds together. Add additional broth and breadcrumbs as needed..

Form into sausage shapes, 2 inches long and 1- inch wide. Heat the oil in a large skillet and fry the
meatballs until golden, 2 to 3 minutes per side. Add them to the stock pot and continue simmering the
Cocido, uncovered, 1 1/2 hours more or until the chick peas are tender.

To make the cabbage, heat the oil in a large skillet, and saute the onion and garlic until the onion is
translucent. Add the cabbage, salt and pepper to taste, and continue to saute, over medium heat, until
the cabbage is tender.

To serve the Cocido, arrange the meats, vegetables, and cabbage on a serving platter, leaving the
chorizos and meatballs whole, moisten with a little broth. Serve the broth in large soup bowls and
pass the meat and vegetable platter separately at the table.

Yield: 16 to 20 servings