Instructions: The day before serving, soak the chick peas in cold water, let sit overnight. Place the chicken, beef, pork, bacon, and ham hock in a large stock pot. Add the wine, stock, and water. Add salt to taste and bring to a boil. Skim off any scum that forms, lower the heat and simmer, partially covered, 1 1/2 hours. Cool and refrigerate. The following day, remove the fat that solidified on the top of the pot containing the meats.

Drain the chick peas, and add to the stock pot. Add the chorizo, onions, garlic, carrots, potatoes, and bay leaf. Bring to a gentle boil, lower heat, and simmer uncovered for 1 hour.

To make the meatballs, remove beef and shred enough to measure 1 cup, remove bacon and chop enough to measure 1/3 cup. Return unused portion of beef chuck and bacon to the stock pot. Add the beef, bacon, and eggs to bowl of a food processor, pulse until smooth. Transfer the mixture to a bowl, add the garlic, parsley, 2 tablespoons broth, salt and pepper to taste, and enough bread crumbs so that the mixture holds together. Add additional broth and bread crumbs as needed.

Form into sausage shapes, 2 inches long and 1-inch wide. Heat the oil in a large skillet and fry the meatballs until golden, 2 to 3 minutes per side. Add them to the stock pot and continue simmering the Cocido, uncovered, 1 1/2 hours more or until the chick peas are tender.

To make the cabbage, heat the oil in a large skillet, and saute the onion and garlic until the onion is translucent. Add the cabbage, salt and pepper to taste, and continue to saute, over medium heat, until the cabbage is tender.

To serve the Cocido, arrange the meats, vegetables, and cabbage on a serving platter, leaving the chorizos and meatballs whole, moisten with a little broth. Serve the broth in large soup bowls and pass the meat and vegetable platter separately at the table.

This recipe yields 16 to 20 servings.

Suggested Wine: 1993 Pesquera, Bodegas Alesandro Fernandez

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