Cocido (Spanish: [koˈθiðo])[a] or cozido (Portuguese: [kuˈziðu] ⓘ)[b] is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.

[1] Cocido is made of various meats (pork, beef, chicken, and mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (garbanzos).

Due to the wide regional diversity of the dish, the word cocido is typically followed by the place of origin (e.g., madrileño, maragato [es], lebaniego, galego [gl]).

In Portugal, cozido à portuguesa is prepared with several vegetables (beans, potatoes, carrots, turnips, cabbages, rice), meat (chicken, pork ribs, bacon, pork ear and trotters, various parts of beef), smoked sausages (chouriço, farinheira, morcela, blood sausage), and other ingredients.

It is a rich stew that usually includes beef shin, pork, assorted offal, Portuguese smoked sausages (morcela, farinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens.