May 15 • 14M

EP 13: Spanish-style Filipino Cocido and The Comfort of Home Cooking

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Sharing the stories of heritage and culture as we dig into food memories, family recipes, and often forgotten foods.
Episode details

Spanish-style Filipino Cocido is a dish from Betty Ann Quirino’s childhood. The ingredients were easily accessible in their new country and it provided comfort and familiarity to her family in a new and foreign country. 

A Mother’s Cookbook Provides Comfort

Armed with her mother’s dog-eared cookbooks packed in her suitcase, Betty Ann Quirino and her family started a new life in a new country far from family and the familiar.

Listen as Betty Ann shares her memories of a special childhood Sunday meal, how it became a touchstone for her family in America, and some surprising advice on how to make Spanish-style Filipino Cocido today.

Betty Ann and her mother in the Phillipines.
Betty Ann and her family in the United States.

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Episode Transcript

🎧 Click here for the full, interactive transcript of this episode 🎧

Connect with Betty Ann on Instagram, Facebook, Twitter, or Pinterest. And make sure to check out Betty Ann’s website, Asian in American Mag, where you can find more Filipino recipes and some of Betty Ann’s art.

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Spanish-style Filipino Cocido

This Spanish-style Filipino Cocido defined Sundays at the Quirino home. This multi-course meal was served after church and included We sat down as a family after church to enjoy this sumptuous dish that seemed like a multi-course meal yet it was simply several meats and vegetables boiled in one stockpot. Sometimes, Mom called this Cocido a la Madrilena and to friends she described it as an entrée with chunks of beef, chicken, pork and Spanish Chorizos with cabbage, potatoes and vegetables from our backyard.


  • ½ pound boneless beef short ribs cut in 2-inch cubes

  • 1 piece 100 gm ham bone

  • 10 to 12 cups beef or chicken broth or water

  • 1 large white onion sliced

  • 1 Tablespoon black peppercorns

  • 1 teaspoon salt

  • ½ pound pork shoulder or pork loin, cut in 2-inch cubes

  • 2 pounds chicken cutlets bone-in, skin-on, about 4 to 5 pieces

  • 2 large Spanish Chorizos or Chorizo de Bilbao sliced

  • 1 can 10.5 oz./297 g. chick peas or garbanzos, drained

  • 4 large potatoes peeled, quartered

  • 1 large carrot peeled, sliced

  • 1 cup green beans cut in 2-inch pieces, edges trimmed

  • 1 head cabbage cut into wedges

  • 4 to 6 pieces boiled banana plantains

Eggplant Hash

  • 4 to 5 large Asian eggplants boiled, peeled and mashed, about 2 cups (or use Aubergines)

  • 1 Tablespoon minced garlic

  • ¼ cup cider vinegar

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper powder

Tomato Sauce

  • 1/8 cup extra virgin olive oil

  • 1 medium white onion chopped

  • 1 Tablespoon minced garlic

  • 6 to 8 large tomatoes peeled and chopped


  1. In a large, heavy stockpot, over medium high heat combine the beef, ham bone, 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 more till beef is tender.

  2. Add the pork and chicken pieces to the same stockpot. Turn the heat up back to medium high. Cover and let the mixture boil. Then lower heat to a low simmer. Continue cooking till pork and chicken are completely cooked for about 45 to 50 minutes more.

  3. When beef, pork and chicken are cooked thoroughly, add the Spanish Chorizos, potatoes, carrots and garbanzos. Cook for 20 minutes more till potatoes are soft.

  4. Lastly, add the green beans and cabbage wedges and continue cooking for 8 minutes till greens are soft.

  5. To cook the eggplant hash: 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.

  6. To cook tomato sauce: In a medium saucepan, over medium high heat, sauté the garlic and onions in the olive oil. Then add the chopped tomatoes. Stir and cover. Continue cooking for 25 to 30 minutes till tomatoes are soft and mushy. Set aside.

  7. How to serve Cocido: In a large platter, arrange side by side the meat pieces –nestle the beef cubes, Spanish Chorizos, pork and chicken pieces next to each other. If platter has room, place the vegetables next to the meats or else plate the vegetables separately.

  8. Separately, ladle the clear, piping-hot broth in a soup bowl to be served alongside the cocido platter. Serve on the side the boiled banana plantains, eggplant hash and the tomato sauce. Serve the cocido warm with boiled rice. The meats and vegetables are meant to be eaten together with the eggplant hash, the boiled plantains and the tomato sauce drizzled on everything.

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