Olla Podrida Recipe: the Spanish Golden Age stew

Olla podrida is one of the recipes that has enjoyed much recognition throughout its history, with outstanding mentions throughout the Spanish Golden Age by authors such as Cervantes, Lope de Vega and Quevedo. However, there are mentions of this hearty stew since the Middle Ages. Its name is misleading, as the term olla podrida (rotten pot) is believed to come from olla poderida (pot of the powerful) referring to the fact that only the wealthy could access a dish with so many ingredients.

On the other hand, it is a typical dish from Burgos, specifically from the area of Lerma, Covarrubias and Santo Domingo de Silos. The ingredients of the olla podrida are perfect for the coldest days, so take note to prepare the recipe which will be the protagonist of these months.

Ingredients for the Olla Podrida Recipe:

  • 600 g of Ibeas red beans
  • 500 g marinated pork ribs
  • 250 g of bacon (1)
  • 250 g of chorizo
  • Pig’s ear (1)
  • Pig’s trotter (1)
  • Black pudding (1)
  • Carrot (1)
  • Onion (1)
  • Leek (1)
  • Green pepper (1)
  • Salt
  • Bay leaves
  • Water

For the filling:

  • 3 eggs
  • Bread crumb
  • Parsley
  • Garlic powder

How to Make It:

  1. One day before making the olla podrida (at least 12 hours), wash and soak the beans in cold water. In a different pot, soak all the pork products as well, except the black pudding and chorizo.
  2. The next day, cook the beans in a casserole with the onion, leek, carrot, seedless pepper, bay leaf and salt. All these vegetables have to be cut and in the casserole the water has to cover all the ingredients well. Let everything simmer for several hours until the beans are well cooked. When the vegetables are cooked, remove them and mash them together with a few beans. Then add them back to the pot.
  3. At the same time, put the pork ingredients in another casserole, also to be cooked, except for the chorizo and black pudding, for 60 minutes.
  4. If the casserole of beans and vegetables needs more broth, you can add spoonfuls of the meat casserole.
  5. When the 60 minutes of the meat have passed, combine all the ingredients in the same casserole, adding the chorizo and the black pudding. Cook over a low heat for 15 minutes.
  6. To make the filling, beat the eggs and add the bread crumbs to your liking, depending on whether you want it more or less spongy. Then add the garlic powder, salt and chopped parsley. With a spoon, divide the dough into small balls and put them in a frying pan over a high heat. Fry them until they are golden brown and add them to the pot when there are 10 minutes left.
  7. The olla podrida is served in two batches; so remove the meat, cut it up and serve it with the fillings. In another dish, serve the beans with the vegetable sauce and accompany it with a good piece of bread.

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