| | COCIDO |
| 3 | c | Dried chick peas |
| | One chicken, cut into serving pieces |
| 2 1/2 | lb | Beef chuck |
| 1 | lb | Pork loin, cut into 2-inch pieces |
| 1/4 | lb | Slab bacon, in one piece |
| 1 | lb | Ham hocks |
| 2 | c | Dry white wine |
| 6 | c | Rich chicken stock, preferably home made |
| 8 | c | Cold water |
| 1 | lb | Chorizo sausage |
| 2 | md | Onions, peeled and quartered |
| 3 | | Cloves garlic, finely chopped |
| 3 | | Carrots, peeled and cut into large pieces |
| 3 | md | New potatoes, peeled and cut into large pieces |
| 1 | | Bay leaf |
| | Salt and pepper to taste |
| | PELOTAS (MEAT BALLS |
| 1 | c | Shredded beef chuck (from the pot) |
| 1/3 | c | Chopped bacon (from the pot) |
| 2 | | Eggs |
| 2 | | Cloves garlic, minced |
| 1 | tb | Minced parsley |
| 2 | tb | Broth, (up to 3) |
| | Salt and pepper to taste |
| 1/4 | c | Bread crumbs, or more as needed |
| 1 | tb | Olive oil |
| | REPOLLO (SAUTEED CABBAGE |
| 2 | tb | Olive oil |
| 1/4 | c | Chopped onion |
| 1 | | Clove garlic, minced |
| 4 | c | Shredded cabbage |
| | Salt and pepper to taste |
