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This Madrilenian stew is a traditional chickpea-based stew associated with the Madrid region. It is most popular as Sunday lunch during the winter. Long-cooking cocidos are thought to be derived from Sephardic adafina recipes. Societal discrimination against conversos (Jewish people who became to Catholics) in early Modern Iberia and the subsequent fear of being denounced as a crypto-Jew favoured the incorporation of pork into meals. Soon lard, bacon, chorizo (pork sausage) and morcilla (blood sausage) were added to the dish.



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