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.
Prep Time
30minutes mins
Cook Time
3hours hrs
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
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.
Sauté vegetables: In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5–7 minutes.
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.
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.
Finish: In the last 10 minutes of cooking, gently place the relleno into the stew. Let them soak up flavor and soften slightly.
Serve: Ladle stew into bowls with a bit of everything—meat, veg, broth, and one soft relleno. Serve hot.
