When I first stumbled upon this recipe while doom-scrolling through food blogs at midnight, I had no idea this humble Spanish-Filipino stew would become my go-to dish for family gatherings. Like many Filipino dishes, cocido (also called pochero, depending on which island you’re from) tells the story of our Spanish colonial past, but with a delicious twist that’s uniquely ours.
What really hooked me was discovering how my Sunday leftovers – that ham from breakfast, the rotisserie chicken from Saturday, even those saba bananas getting too ripe on my counter – could transform into this luxurious three-course meal.
Why You’ll Love This Recipe
- Perfect for transforming leftover holiday meats into a new, exciting dish
- Impressive three-course presentation that’s perfect for special occasions
- Rich, flavorful broth that develops deep flavors during slow cooking
- Versatile recipe that can be adapted based on available ingredients
- Complete meal with proteins, vegetables, and legumes in one dish
- Great for batch cooking and meal prep
Filipino-Spanish Cocido
Equipment
- Large stock pot (kaldero) For slow-cooking the meat and making the broth
- Wide Pan (kawali) For browning meats and sautéing ingredients
- Slotted Spoon (sandok) For removing scum from the broth
- Sharp knife (kutsilyo) For cutting meats and vegetables
- Cutting board (Sangkalan) For preparation
- Serving platter (bandehado) For presenting the meats and vegetables
- Soup Tureen For serving the broth
- Tongs For handling meats while browning
- Fine-mesh strainer For straining the broth
Ingredients
For the Main Dish
- 1 pound bone-in beef shank buto-buto
- ½ whole chicken manok, cut into serving parts
- 5 ounces chorizo de bilbao
- 4 ounces ham slices hamon
- 3 saba bananas saging na saba, peeled and halved
- 15 ounces garbanzo beans garbanzos, drained
- 1 head cabbage repolyo, quartered
- 8 pieces green beans sitaw, stemmed
- 1 bunch pechay ends trimmed and leaves separated
- 1 large onion sibuyas, peeled and quartered
- 3 cloves garlic bawang, peeled
- 1 teaspoon peppercorns paminta
- 8 cups water tubig
- 2 teaspoons salt asin
- 3 tablespoons canola oil mantika
For the Berenjana Sauce (Eggplant Relish)
- 3 eggplants talong
- 3 cloves garlic bawang, peeled and minced
- 2 tablespoons vinegar suka
- 1 tablespoon oil mantika
- Salt to taste asin
Instructions
- Start by heating one tablespoon of oil in a large pot over medium heat. Sear the beef shanks on both sides until they develop a nice brown color, about 3-4 minutes per side. Remove the beef and set aside.
- Pour the water into the same pot and bring it to a boil. Return the beef shanks to the pot and skim off any gray foam that rises to the surface. Once the broth looks clear, add the quartered onions, whole garlic cloves, peppercorns, and salt. Lower the heat to a gentle simmer, cover the pot, and let it cook for about 1½ to 2 hours, or until the beef is fork-tender.
- While the beef is cooking, prepare your berenjana sauce. Place the whole eggplants directly over an open flame on your stove, turning occasionally until the skin is completely charred. Run them under cold water and peel off the blackened skin. Mash the soft eggplant flesh in a bowl, then mix in the minced garlic, vinegar, oil, and salt to taste. Set this sauce aside.
- In a separate wide pan, heat another tablespoon of oil. Add the saba bananas and cook until they’re lightly golden brown on all sides. Remove them and set aside. In the same pan, cook the chorizo de bilbao for 1-2 minutes until it releases its red oil. Remove and set aside. Add the chicken pieces to the pan and cook until they’re lightly browned on all sides.
- Once the beef is tender, add the browned chicken, ham slices, and chorizo to the pot. Cook for about 15-20 minutes until the chicken is fully cooked through. Add the garbanzo beans and browned saba bananas, letting them cook for 3-5 minutes to heat through.
- Next, add the green beans and cabbage quarters to the pot. Cook until they’re tender but still have a slight crunch. Finally, add the pechay leaves and cook for just one more minute. Taste the broth and add more salt if needed.
- To serve your cocido the traditional way, first ladle the hot, clear broth into bowls as your first course. Then arrange all the vegetables and garbanzo beans on a large platter for your second course. Finally, present all the meats on another platter for the third course. Serve everything with steaming white rice and the berenjena sauce on the side.
- Your cocido is best enjoyed fresh, but if you have leftovers, store everything together in the broth to keep the meat and vegetables from drying out. It will keep well in the refrigerator for up to three days.
Tips from Lola’s Kitchen
Choose beef shanks with plenty of connective tissue for a richer broth- Don’t skip the browning steps – this develops deeper flavors
- Keep the broth at a gentle simmer, not a rolling boil
- Add salt gradually throughout cooking to build flavors
- Choose firm, yellow-green saba bananas for best results
- Let meat rest for 5-10 minutes before serving for juicier results
Choose beef shanks with plenty of connective tissue for a richer brothTroubleshooting
- Tough Meat: Extend cooking time by 30-minute intervals until tender
- Cloudy Broth: Skim more frequently during the first 30 minutes of cooking
- Too Salty: Add peeled, quartered potato to absorb excess salt
- Too Bland: Add fish sauce (patis) gradually to taste
- Vegetables Too Soft: Add them later in the cooking process
Ingredient Alternatives
- Beef Shank: Beef brisket or oxtail
- Chorizo de Bilbao: Spanish chorizo or longganisa
- Saba Bananas: Plantains or regular bananas
- Pechay: Bok choy or spinach
- Garbanzo Beans: White beans or kidney beans
- Ham: Bacon or pancetta
Storage & Reheating
- Refrigerator: Store components separately for up to 3 days
- Freezer: Broth and meat can be frozen for up to 3 months
- Reheating:
- Stovetop: Gentle simmer until hot
- Microwave: 2-3 minutes, stirring halfway
- Add fresh vegetables when reheating
Variations
- Seafood Cocido: Add shrimp and fish fillets
- Vegetarian Version: Use mushrooms and extra garbanzo beans
- Extra Special: Add bone marrow and morcilla
- Light Version: Use chicken and turkey instead of red meat
- Modern Twist: Add corn on the cob and sweet potatoes
FAQs
Q: Can I make this in a slow cooker? A: Yes, cook on low for 8-10 hours or high for 4-6 hours. Q: Can I prepare components ahead? A: Yes, you can prepare the broth and meats a day ahead. Q: Is this freezer-friendly? A: The broth and meats freeze well, but prepare fresh vegetables when serving. Q: How do I know when the beef is tender enough? A: It should easily pull apart with a fork (malambot na malambot). Q: Can I use canned garbanzo beans? A: Yes, just drain and rinse them before adding.
Nutrition
The Story Behind Filipino-Spanish Cocido
Walk into any Filipino household during a special Sunday lunch or holiday celebration, and you might be lucky enough to find a steaming pot of cocido on the stove. This beloved Filipino stew, also known as pochero in some regions, tells a fascinating story of cultural fusion that spans centuries of Spanish colonial influence in Philippine cuisine.
Originally from Madrid, Spain, where it’s known as Cocido Madrileño, this hearty dish made its way to Philippine shores during the 333 years of Spanish colonial rule. Like many Filipino-Spanish dishes, cocido underwent a delicious transformation as local cooks adapted it to include ingredients native to the Philippines, such as the distinctly Filipino saba bananas and pechay leaves.
What makes Filipino cocido truly special is how it embraces both its Spanish roots and Filipino innovations. While the Spanish version traditionally uses morcilla (blood sausage) and various cuts of pork, the Filipino adaptation commonly features a mix of beef shanks, chicken, ham, and chorizo de bilbao. This combination of meats, slow-cooked until tender, creates a rich, flavorful broth that’s distinctly Filipino-Spanish in character.
Perhaps the most interesting aspect of cocido is its traditional three-course serving style. Unlike typical Filipino soups like sinigang or nilaga where everything is served in one bowl, cocido is presented in stages. First comes the aromatic broth, clear and rich from hours of slow cooking. Next, diners enjoy the tender vegetables and garbanzo beans. Finally, the feast culminates with the star of the show – the perfectly cooked meats.
The dish’s versatility has helped it maintain its place in Filipino cuisine. Whether it’s a holiday gathering, a Sunday family lunch, or a way to transform leftover Christmas ham and roast chicken into something new and exciting, cocido adapts to the occasion. Many Filipino families have their own versions, some adding corn on the cob, others including potatoes or different types of local vegetables.
An essential companion to Filipino cocido is the berenjana sauce, a smoky eggplant relish that adds a delicious depth to each bite. This sauce, made from charred eggplants, garlic, and vinegar, is another testament to how Filipino cooks have made this Spanish dish their own, incorporating local preparation methods and taste preferences.
Today, cocido remains a testament to the Philippines’ rich culinary heritage, where Spanish traditions meet Filipino creativity. It’s more than just a stew – it’s a celebration of family, tradition, and the beautiful blending of cultures that makes Filipino cuisine so special. Whether you call it cocido or pochero, this dish continues to bring families together around the table, just as it has for generations.
