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Spanish-style Filipino Cocido with Eggplant Hash and Tomato Sauce

My mother's Spanish-style Filipino Cocido was a dish from my childhood in the Philippines. Mom cooked this for our Sunday family meal. What looks like a multi-course meal is actually easy to cook by simmering all the meats: ham, chicken, beef, pork, Spanish chorizos and vegetables together. Serve the clear broth as soup with sides of garlicky eggplant hash, homemade tomato sauce and sweet plantains. Make this multi-layered stew for family gatherings during the holidays. This was a recipe from my cookbook: My Mother's Philippine Recipes (Amazon.com). Serves 6 to 8.
I share how to cook this entree in 2 alternate ways: On the stove-top or in the Instant Pot. Cooking time shown is for the stove-top. Cooking time in the Instant Pot is much less.
*This recipe and my stories were featured on the podcast The Heritage Cookbook Project by Leigh Olson.
Prep Time1 hour
Cook Time4 hours
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Spanish Filipino Cocido Stew
Servings: 6 people
Calories: 279kcal
Author: Elizabeth Ann Quirino

Equipment

  • Large stockpot: 12 to 16 quarts (for stove-top cooking)
  • Instant Pot (or any brand multi-cooker) 6 quarts or 8 quarts

Ingredients

For the meats:

  • 1 piece (100 gm). ham bone
  • 1/2 pound beef short ribs cut into 2-inch cubes
  • 12 cups organic beef or chicken broth (or use water)
  • 1 Tablespoon black peppercorns
  • 1 teaspoon salt
  • 1/2 pound pork shoulder or pork loin cut into 2-inch cubes
  • 2 pounds chicken cutlets, bone-in, skin-on about 4 to 5 pieces; cut into serving sizes
  • 1 whole large white or yellow onion sliced

For the vegetables:

  • 2 large Spanish Chorizos or Chorizo de Bilbao sliced
  • 4 large potatoes peeled, quartered
  • 1 large carrot peeled, sliced
  • 1 cup sliced green beans cut into 2-inch pieces
  • 1 head cabbage cut into wedges
  • 1 can (10 oz./297 g.) garbanzos (chick peas) drained
  • 4 to 6 pieces boiled banana plantains must be ripe

For Eggplant Hash

  • 4 to 5 pieces Asian eggplants boiled, peeled, mashed (or use 1 whole Aubergine)
  • 1 Tablespoon minced garlic about 6 cloves
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder

For the Tomato Sauce:

  • 1/8 cup extra virgin olive oil
  • 1 whole medium-sized white or yellow onion
  • 1 Tablespoon minced garlic
  • 6 to 8 pieces large tomatoes peeled, chopped

Instructions

To cook the meats stove-top: (Option 1)

  • In a large heavy stockpot, over medium high heat, combine the ham bone, beef, broth (or water), onion, salt and black peppercorns. Cover and bring to a boil. Then lower the heat to a simmer. Continue cooking for 50 minutes till beef is tender.
  • To the same stockpot with the ham and beef, add the pork and chicken. Turn the heat up to a medium-high. Cover and let boil. Then lower heat to a slow simmer. Continue cooking till chicken and pork are cooked for about 45 to 50 minutes.

To cook the vegetables stove-top:

  • When meats are thoroughly cooked, to the same stockpot, add the Spanish chorizos, potatoes and carrots. Cook for 20 minutes more.
  • Lastly, to the same stock pot, add the green beans, cabbage and garbanzos (chick peas). Cook for 8 minutes more. Remove the vegetables from the stockpot and place on serving platter. Cover to keep warm. Set aside.
    Keep the meats and broth covered to keep warm till ready to serve.

To cook the Eggplant Hash stove-top:

  • In a small stockpot, boil eggplants in water for 25 minutes. When cool enough to handle, peel then mash. Add minced garlic and vinegar. Season with salt and black pepper powder. Set aside.

To cook the Tomato Sauce stove-top:

  • In a medium-sized saucepan, over medium-high heat, add the olive oil. Saute the garlic and onions. Add the chopped tomatoes. Stir and cover. Continue cooking for 25 to 30 minutes till tomatoes are soft and mushy. Set aside.

To assemble and serve the Spanish Cocido:

  • In a large platter, arrange the meats side by side - nestle the beef cubes, ham bone, Spanish Chorizos, pork and chicken next to each other. If platter has room, place the vegetables next to the meats or else plate the vegetables in a separate dish.
  • Separately, ladle the clear, piping-hot broth in a soup tureen, to be served alongside the Cocido platter.
  • Serve on the side: The boiled banana plantains, Eggplant Hash and the Tomato Sauce in individual bowls. Serve the Cocido warm with rice.
    The meats and vegetables are meant to be eaten together with the hash and plantains, and with the tomato sauce drizzled on almost everything in each person's individual plates.

Cook's comments:

  • If ham bone is not available, use chunks of cooked ham for the broth.

To cook in the Instant Pot: (Option 2)

  • Cook the ham, beef and pork first.
    Place ham bone in the inside pot. Add the beef and pork.
    Pour enough broth (or water) to cover the meats. Add the onions, peppercorns and salt.
    Close and lock the lid. Set valve to Sealing.
    Click Manual and cook on High Pressure for 50 minutes.
    When buzzer sounds, do a Natural Release for about 5 minutes.
    Click Cancel to turn off. Unlock and lift the lid. Set aside lid on a safe place on the counter.
    Remove the beef and pork. Set aside and keep covered.
  • To the same inside pot, where the ham is, add the chicken pieces.
    Close and lock the lid. Set valve to Sealing.
    Click Manual and cook on High Pressure for 35 minutes.
    When buzzer sounds, do a Natural Release for 5 minutes.
    Click Cancel to turn off. Unlock the lid carefully. Remove the chicken. Set aside and keep covered.
  • To the same inside pot, add the Spanish chorizos, potatoes and carrots.
    Close and lock the lid. Set Valve to Sealing.
    Click Manual and cook on High Pressure for 8 minutes.
    When buzzer sounds, do a Quick Release.
    Click Cancel to turn off. Unlock the lid carefully. Remove the chorizos, potatos and carrots. Set aside and keep covered.
  • To the same inside pot, add the green beans, cabbage and garbanzos (chick peas). Close and lock the lid.
    Press Keep Warm for 8 minutes. Cook the vegetables till they soften.
    Click Cancel to turn off. Unlock lid carefully. Remove the vegetables and ham bone.
    *Follow same instructions how to plate and serve.

Notes on the Instant Pot:

  • It takes about 15 to 17 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin each time. The keypad will indicate how many minutes are left for cooking. For other multicooker brands, check the manual.
    For safety: Use accessories recommended for the Instant Pot or multicooker like silicone or metal. Do NOT use glassware. Read manual for complete safety information.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 42g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 854mg | Potassium: 1440mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2162IU | Vitamin C: 84mg | Calcium: 148mg | Iron: 9mg