The Kitchen Bible's Cocido (Spanish Stew)

The other day, while looking through my cookbook The Kitchen Bible, I came across this recipe. It sounded so good, I just had to make it. I didn't have all of the meats called for, or didn't want to add them, but the stew still turned out delicious.

I made some of those particular meats optional.

6 slices bacon, chopped
1 onion, chopped
1 lb boneless skinless chicken thighs
1/2 lb beef chuck, cut into chunks (optional)
4 pork spare ribs, cut into ribs (optional)
1 chorizo link, sliced
2 cloves garlic, chopped
1 1/2 cups dry white wine (I used chardonnay)
1 ham bone
1/2 cup dried garbanzo beans, soaked overnight and drained
1 carrot, chopped
1 bay leaf
1/4 head cabbage, chopped
2 potatoes, peeled and quartered

Heat a Dutch oven or large soup pot over medium heat. Add bacon and cook til fat renders. Stir in onion and cook about 5 minutes. Stir in meats that you chose to use, and brown. If needed, do this in batches.
Stir in garlic and cook another minute. Add wine and cook 3 minutes.

Increase heat to high and add ham bone, beans, carrot and bay leaf. Cover with water. Bring to a boil.

Cover; reduce heat to medium low and simmer mixture about 1 1/2 hours. (Note: keep an eye on the water level, adding more as needed).

Stir in cabbage and potato. Continue to simmer another 30 minutes, or til beans, cabbage and potato are tender.
Remove ham bone and bay leaf and serve.
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