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Best Easy Cocido Sinaloense Recipe

Name: Best Easy Cocido Sinaloense Recipe
Total time: 120 min
Yield: 430 g
Ingredients: beef shank (bone-in) 2.5 lbs; chickpeas (cooked, drained) 2 cups; yellow corn (cut into chunks) 2 ears; zucchini (medium, sliced) 2 pieces; carrots (large, cut in chunks) 3 pieces; potatoes (medium, peeled and quartered) 2 pieces; green beans (trimmed, halved) 1 cup; white onion (large, quartered) 1 piece; cabbage (cut in wedges) 0.5 head; garlic cloves (smashed) 4 cloves; bay leaves 2 pieces; whole black peppercorns 1 tsp; kosher salt 2 tsp; fresh cilantro (chopped, for garnish) 0.25 cup; lime wedges (for serving) 2 pieces

Sinaloa-style beef and vegetable soup with chickpeas, corn, and squash in a rich broth. This healthy, protein-packed family stew is a complete, nourishing one-pot meal.

Cook 120 min Difficulty NORMAL 320 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

beef shank (bone-in) 2.5 lbs
chickpeas (cooked, drained) 2 cups
yellow corn (cut into chunks) 2 ears
zucchini (medium, sliced) 2 pieces
carrots (large, cut in chunks) 3 pieces
potatoes (medium, peeled and quartered) 2 pieces
green beans (trimmed, halved) 1 cup
white onion (large, quartered) 1 piece
cabbage (cut in wedges) 0.5 head

Seasonings/Sauce

garlic cloves (smashed) 4 cloves
bay leaves 2 pieces
whole black peppercorns 1 tsp
kosher salt 2 tsp
fresh cilantro (chopped, for garnish) 0.25 cup
lime wedges (for serving) 2 pieces

Nutrition summary

Carbohydrates 29 g 36%

Protein 21 g 26%

Fat 12 g 38%

Serving size 430g

Cooking steps

1

In a large soup pot, add beef shank and 14 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam for a clear broth.
2

Add the onion, garlic cloves, bay leaves, and peppercorns. Simmer gently, partially covered, for 75 minutes until the beef is tender.
3

Add the carrots and potatoes to the simmering broth. Cook for 15 minutes, maintaining a gentle simmer.
4

Stir in the chickpeas, corn chunks, green beans, and zucchini. Taste and season with salt; continue cooking for another 20 minutes until all vegetables are fork-tender.
5

Add the cabbage wedges during the last 10 minutes of cooking to keep them firm but tender. Adjust salt if needed and remove bay leaves before serving.
6

Ladle the hot cocido into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Cocido Sinaloense Recipe?

The defining ingredient in Cocido Sinaloense is the beef shank (bone-in), which not only adds rich, deep flavor to the broth but also imparts a hearty, silky texture thanks to the marrow and connective tissue. The combination of beef and chickpeas sets this stew apart as a protein-packed, satisfying one-pot meal.

Q. How do I control the broth's clarity and flavor during cooking?

To ensure a clear and flavorful broth, start by bringing the beef and water to a hard boil, then skim off any foam or impurities before reducing to a gentle simmer. Simmering with aromatic vegetables and spices at a lower heat for at least 75 minutes extracts maximum flavor without cloudiness.

Q. How can I prevent the vegetables from getting mushy?

Add firmer vegetables like carrots and potatoes first, allowing them to cook partially before adding more delicate ones like green beans, zucchini, and cabbage. This ensures each vegetable maintains its ideal texture without becoming overcooked.

Q. What is the nutrition profile per serving for this Cocido Sinaloense?

Each 430g serving delivers about 320 kcal, with approximately 29g carbohydrates (36%), 21g protein (26%), and 12g fat (38%). This balance makes the stew hearty and nourishing while still supporting high-protein and diabetic-friendly dietary preferences.

Best Easy Cocido Sinaloense Recipe

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