Cocido Montañés

Ingredients

• 1 cup chickpeas
• 1 lb pork belly
• 8 oz chorizo
• 8 oz black pudding
• 1 head cabbage
• 4 medium potatoes
• 4 cloves garlic
• 2 tbsp olive oil
• 1 large onion
• 2 medium carrot
• 2 leaves bay leaves
• 1 tsp salt
• 1 tsp black pepper
• 8 cups water

Instructions

1. 1

   Soak 1 cup of chickpeas in water overnight.

2. 2

   The next day, drain the chickpeas and set aside.

3. 3

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

4. 4

   Add 1 large chopped onion and 2 medium chopped carrots to the pot. Sauté for about 5 minutes until softened.

5. 5

   Stir in 4 minced garlic cloves and cook for an additional 1 minute.

6. 6

   Add 1 lb of pork belly, cut into large chunks, and cook until browned on all sides, about 8-10 minutes.

7. 7

   Add the drained chickpeas, 8 cups of water, and 2 bay leaves to the pot. Bring to a boil.

8. 8

   Reduce the heat to low, cover, and simmer for 1 hour.

9. 9

   After 1 hour, add 8 oz of sliced chorizo, 8 oz of sliced black pudding, and 4 medium diced potatoes to the pot.

10. 10

    Chop the cabbage and add it to the pot along with 1 teaspoon of salt and 1 teaspoon of black pepper.

11. 11

    Cover and simmer for an additional 30-40 minutes, or until the vegetables are tender and the meat is cooked through.

12. 12

    Taste and adjust seasoning if necessary.

13. 13

    Serve hot, garnished with fresh parsley if desired.