Traditional Spanish Olla Podrida Recipe: A Hearty Delight

Ingredients

  • 1 large ham bone
  • 1/2 pound of dried white beans
  • 1 large onion, chopped
  • 5 cloves of garlic, minced
  • 2 carrots, peeled and chopped
  • 2 leeks, cleaned and chopped
  • 2 turnips, peeled and chopped
  • 1/2 head of cabbage, chopped
  • 4 red potatoes, chopped
  • 1 large chorizo sausage, sliced
  • 1 cup of chopped fresh tomatoes
  • 1/2 cup of dry white wine
  • 6 cups of chicken broth
  • 2 tablespoons of olive oil
  • 1 tablespoon of paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Steps and instructions

  1. Soak the dried white beans in water overnight, then drain.
  2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, leeks, and turnips. Sauté until the vegetables are softened.
  3. Add the ham bone, chorizo, beans, tomatoes, wine, chicken broth, paprika, cumin, and oregano to the pot. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally.
  5. Add the potatoes and cabbage to the pot. Continue to simmer the mixture until the potatoes are tender.
  6. Remove the ham bone from the pot. Cut any meat off the bone and return it to the pot.
  7. Season the soup with salt and pepper to taste.
  8. Serve the Olla Podrida hot, garnished with fresh parsley.

Tools for making

  • Large pot - A large pot will be needed to cook the Olla Podrida.
  • Knife - A knife will be needed to chop the vegetables and ham bone.
  • Cutting board - A cutting board will provide a surface for chopping the vegetables and ham bone.
  • Wooden spoon - A wooden spoon is useful for stirring the ingredients while cooking.
  • Measuring cups - Measuring cups are necessary for accurately measuring the dry white beans, tomatoes, wine, and chicken broth.
  • Measuring spoons - Measuring spoons are essential for measuring the olive oil, paprika, cumin, oregano, salt, and pepper.
  • Soup ladle - A soup ladle is handy for serving the Olla Podrida into bowls.
  • Soup bowls - Soup bowls will be needed to serve the Olla Podrida.
  • Garnish bowl - A small bowl can be used to hold the chopped fresh parsley for garnishing the soup.

Recipe variations

  • Replace the dried white beans with canned beans of your choice, such as kidney beans or black beans.
  • Use different types of sausages, like spicy Italian sausage or smoked sausage, instead of chorizo.
  • Add other vegetables of your choice, such as bell peppers or zucchini.
  • Include different herbs and spices, such as thyme, rosemary, or bay leaves, to add more flavor.
  • For a meat-free option, omit the ham bone and chorizo, and add extra vegetables or substitute with vegetarian sausage or tofu.
  • Try using vegetable broth instead of chicken broth for a vegetarian or vegan version.
  • Experiment with different types of wine for added complexity, such as red wine or sherry.
  • Add a splash of vinegar or lemon juice for a tangy twist.
  • Serve with a side of crusty bread or cornbread for a heartier meal.

Recipe overview

Olla Podrida is a rich and hearty Spanish stew that's full of flavor. This recipe makes use of a variety of vegetables, beans, and meats, resulting in a balanced and satisfying dish. The name "Olla Podrida" translates to "rotten pot," but don't let that fool you— this stew is anything but. The preparation is quite straightforward, with most of the work going into chopping the fresh ingredients. After that, it's just a matter of letting everything simmer together until the flavors meld. Expect a delicious, comforting meal that will warm you up on a cold day and leave you feeling full and satisfied. This stew is traditionally served in Spanish homes during the winter, but it can be enjoyed at any time of the year. So, let's get started on this journey of flavors!

Common questions

  1. Can I use a different type of meat instead of a ham bone? Yes, you can use a smoked ham hock or bacon instead of a ham bone. These options will still provide a rich and smoky flavor to the dish.
  2. Can I use canned beans instead of dried white beans? While dried white beans are traditional for Olla podrida, you can use canned beans if you're short on time. Just make sure to drain and rinse them before adding to the pot.
  3. Can I omit or replace any of the vegetables? Certainly! Feel free to customize the recipe to your liking. You can omit or substitute vegetables based on your preference or what you have available.
  4. Is it necessary to soak the dried white beans overnight? Soaking the beans overnight will help them cook more evenly and reduce the cooking time. However, if you're short on time, you can skip the overnight soak and cook the beans for a longer period in the pot.
  5. Can I make this recipe vegetarian or vegan? Absolutely! You can omit the ham bone and chorizo, and use vegetable broth instead of chicken broth to make a delicious vegetarian or vegan version of Olla podrida.
  6. Can I freeze the leftovers? Yes, you can freeze the leftovers of Olla podrida. Allow the soup to cool completely before transferring it to airtight containers or freezer bags and store it in the freezer for up to 3 months.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the Olla Podrida.
  • Knife - A knife is essential for chopping the vegetables and slicing the chorizo.
  • Cutting board - A cutting board provides a stable surface for chopping and preparing ingredients.
  • Wooden spoon - A wooden spoon is useful for stirring the soup while it simmers.
  • Soup ladle - A soup ladle is necessary for serving the Olla Podrida into bowls.
  • Soup bowls - Soup bowls are the ideal serving vessels for enjoying the Olla Podrida.
  • Garnish tray - A tray or plate can be used to hold the fresh parsley for garnishing the soup.
  • Soup spoons - Soup spoons are designed for comfortably eating soup.
  • Napkins - Napkins are handy for wiping hands and mouths while enjoying the soup.

Origin stories

Olla Podrida, meaning "rotten pot", might not sound appealing, but this Spanish stew is far from rotten. The name originates from the numerous ingredients that were tossed into the pot over a period of days, giving the impression of a "rotten" mix. This hearty dish was a favourite among shepherds in Castile, Spain who would carry the ingredients in their packs, adding to the pot each night over a period of days. The result was a richly flavored stew that varied in taste and ingredients depending on what was available. Today, Olla Podrida is still enjoyed as a treasured dish that reflects the humble and resourceful spirit of Spanish shepherds.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.