Cozido

"Cozido à portuguesa" (Portuguese stew) plate with its traditional rice and beans

Cozido (Portuguese: [kuˈziðu]) or cocido (Spanish: [koˈθiðo]) 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.

Portugal's cozido

The Portuguese cozido (Portuguese: cozido à portuguesa, IPA: [kuˈziðu ˈa puɾtuˈɣezɐ]) has its origins in the Beira. It's a rich stew made from shin of beef, pork, and Portuguese smoked (or blood) sausages (morcela, farinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens. It is best served with olive oil and red wine.

Spain's cocido

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, salt pork, 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 Spanish pasta in it.

See also

• Cassoulet