Cocido

Yield: 4 to 6 servings
Time: About 3 hours, plus overnight soaking

Wow, fantastic. recipe used more water than noted (in every step where water was added), and it took more time than I anticipated picking through and cutting the meats, but the result made it worth the effort.

Ingredients

• 12 ounces dried chickpeas, covered by 2 inches of water and soaked overnight
• 1 large leek
• 1 1/2 pounds good quality slab bacon, in two large pieces, tough skin peeled off
• 2 pounds baby back ribs, cut into individual ribs, each about 4 inches long
• Kosher salt
• 1 teaspoon dried thyme or 1 sprig fresh thyme
• 1 small smoked ham hock, about 6 ounces, or a 2-ounce piece of serrano ham or 2-ounce prosciutto end
• 1 medium yellow onion, unpeeled
• 1/2 bulb garlic, unpeeled, ends trimmed
• 1 carrot, peeled and cut in half
• 1 1/2 teaspoons Spanish sweet paprika
• 1 bay leaf
• 3/4 pound Spanish-style chorizo
• Extra virgin olive oil, for garnish
• Crusty bread for serving (optional)

Directions

1. Drain chickpeas and place in a large stockpot. Keeping root end intact, trim leek of roots and dark green leaves. Slice in half lengthwise, submerge in cold water, and rinse thoroughly. Add to stockpot with bacon, baby back ribs, 1 tablespoon plus 3/4 teaspoon salt, thyme, ham hock, onion, garlic, carrot, paprika and bay leaf. Cover with water by 2 inches (about 6 cups). Bring to a boil, then reduce heat to low. Simmer, partially covered, for 1 hour, occasionally skimming foam. Add 1 cup cold water. Simmer, partially covered, for 1 hour more.
2. Add 1/2 cup cold water and chorizo. Return to a low simmer and cook until all ingredients are tender, about 30 minutes more.
3. Using a slotted spoon and kitchen tongs, carefully remove meats, garlic, bay leaf, thyme sprig, onion, carrot and leek. Discard ham hock, garlic, bay leaf and thyme sprig. When meats and remaining vegetables are cool enough to handle, peel onion and purée in a blender with the carrot, leek, 3/4 cup chickpeas and 1 cup cooking liquid.
4. Cut bacon into 2-inch pieces and chorizo into 1-inch pieces. Return meats and vegetable purée to stockpot and stir gently to combine. Reheat, and adjust salt if necessary. Ladle into large soup plates, and drizzle with extra virgin olive oil. If desired, serve with crusty bread for sopping up sauce.

Source: Adapted from Alexandra Raij, Tía Pol, reprinted in the New York Times, January 30, 2008