Portuguese cozido (Portuguese: cozido à portuguesa, IPA: [kuˈziðu ˈa puɾtuˈɣezɐ]) has its origins in the Beira. It is a rich stew that usually includes shin of beef, pork, and Portuguese smoked (or blood) sausages (morcela, farinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens. It is often served with olive oil and red wine.
Spanish stews (cocidos), are typical of central and northern Spain, usually consisting of meats, sausages, vegetables and chickpeas. The best known variant is Cocido madrileño from Madrid and galego from Galicia. This combines beef, ham, salt pork, chorizo, morcilla, chicken, chick peas, potatoes, cabbage, carrots, onion and garlic. Cocido can contain other meats, such as pig's trotters and marrow bone, and seasonal vegetables. One variation involves the broth of the cocido served as soup before, often with Spanish pasta in it.