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Olla Podrida

Olla Podrida (Rotten Pot Stew)

A rich, slow-simmered stew from the height of the Spanish Empire, Olla Podrida combines tender meats, hearty legumes, and deeply aromatic broth in a dish that fed both kings and commoners. With roots in 17th-century Castilian cuisine, it’s less a strict recipe than a flavorful ritual—generous, comforting, and meant to be shared.
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Prep Time 30 minutes
Cook Time 3 hours

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IngredientsMethodVideoNotes

Ingredients
  

Meats:
  • 1 lb 450g beef shoulder, cubed
  • 1 lb 450g pork shoulder, cubed
  • 1 Spanish-style chorizo sliced
Vegetables:
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 garlic cloves smashed
Legumes & Broth:
  • 1 cup cooked or canned chickpeas
  • 1 cup cooked or canned pinto beans
  • 6 cups beef broth
  • 1 bay leaf
Seasonings:
  • 1 tsp paprika
  • 1/2 tsp oregano
  • Salt and pepper to taste
Relleno (Breadcrumb Patties):
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 tbsp chopped parsley
  • Olive oil for frying

Instructions
 

  1. Brown the meats: In a large pot or Dutch oven, heat olive oil over medium-high. Brown beef, pork, and chorizo until golden. Remove and set aside.
  2. Sauté vegetables: In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5–7 minutes.
  3. Build the stew: Return meats to the pot. Add chickpeas, pinto beans, bay leaf, paprika, oregano, salt, pepper, and broth. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 2.5–3 hours.
  4. Make the relleno: In a bowl, mix breadcrumbs, egg, and parsley. Shape into small patties. Heat olive oil in a pan and fry until golden on both sides.
  5. Finish: In the last 10 minutes of cooking, gently place the relleno into the stew. Let them soak up flavor and soften slightly.
  6. Serve: Ladle stew into bowls with a bit of everything—meat, veg, broth, and one soft relleno. Serve hot.

Video

@eatshistory

Olla Podrida — The “Rotten Pot Stew” of the Spanish Empire (1611) Here’s what went into mine: Meats: • 1 lb beef shoulder • 1 lb pork shoulder • 1 chorizo, sliced Veg & Broth: • 2 tbsp olive oil • 1 onion, chopped • 2 carrots, chopped • 2 celery stalks, chopped • 3 cloves garlic, smashed • 6 cups beef broth • 1 bay leaf Seasoning: • 1 tsp paprika • 1/2 tsp oregano • Salt & pepper to taste Relleno (breadcrumb dumplings): • 1/2 cup breadcrumbs • 1 egg • 1 tbsp chopped parsley • Oil for frying #history #spanish #spanishcuisine #historical #recipe #cooking #fyp #stew #soup #olla #spanishfood #oldworldcooking #historicrecipe #foodhistory #medievalfood #europeanhistory #kitchenhistory #eatsHistory #TalksHistory #empirefood #heritagerecipe #rusticcooking #comfortfood #homecooking

♬ Passionate flamenco guitar - the scent of Spain(1517704) - Hamadayama Music Lab

Notes

  • Make it your own: Olla Podrida was never a fixed recipe—feel free to use whatever meats and legumes you have on hand. Traditional versions sometimes included lamb, game birds, or even sausage-stuffed tripe.
 
  • Better the next day: Like many stews, the flavor improves after resting. Let it cool, refrigerate overnight, and reheat gently the next day for an even richer taste.
 
  • Serving suggestion: To follow historical custom, serve the broth as a first course, then plate the meats, beans, and vegetables on a large platter as a second course. It’s a great way to showcase the dish’s abundance.