Cocido Andaluz

Ingredients

• 1 cup chickpeas
• 1 lb pork shoulder
• 1 lb beef chuck
• 2 medium carrots
• 2 medium potatoes
• 1 large onion
• 4 cloves garlic
• 2 leaves bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 8 cups water
• 6 oz chorizo sausage
• 1 cup cabbage

Instructions

1. 1

   Soak the chickpeas in water overnight. Drain and rinse before using.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

3. 3

   Add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion is translucent.

4. 4

   Add the pork shoulder and beef chuck to the pot. Brown the meat on all sides for about 10 minutes.

5. 5

   Stir in the smoked paprika, cumin, salt, and black pepper. Cook for 2 minutes to toast the spices.

6. 6

   Add the soaked chickpeas, water, bay leaves, and chorizo sausage to the pot. Bring to a boil.

7. 7

   Once boiling, reduce the heat to low and cover the pot. Simmer for 1.5 hours, stirring occasionally.

8. 8

   After 1.5 hours, add the chopped carrots and potatoes to the pot. Continue to simmer for another 30 minutes.

9. 9

   Add the chopped cabbage and cook for an additional 15 minutes, until all vegetables are tender.

10. 10

    Remove the pot from heat. Let it sit for 10 minutes before serving to allow flavors to meld.

11. 11

    Serve hot, garnished with fresh parsley if desired.