Olla Podrida Recipe: Traditional Spanish Stew Made Easy

Olla Podrida is a classic Spanish stew that perfectly embodies the rich, hearty flavors of traditional Iberian cuisine. This dish, whose name literally means “rotten pot” but actually refers to a pot full of a variety of ingredients slow-cooked to perfection, is a true celebration of rustic cooking.

It’s a stew that combines meats, legumes, and vegetables, all simmered together to create a deeply flavorful and comforting meal. Ideal for colder months or any time you crave a robust, satisfying dish, olla podrida showcases the magic of slow cooking and the beauty of combining diverse ingredients into a harmonious whole.

Whether you’re a passionate home cook or a curious food enthusiast, making olla podrida at home is a rewarding experience. This recipe not only brings warmth to your kitchen but also offers a glimpse into Spanish culinary tradition.

Get ready to explore the layers of flavor, texture, and history that make olla podrida a beloved dish across generations.

Why You’ll Love This Recipe

Olla Podrida is more than just a stew—it’s a culinary journey. You’ll love how the different meats and beans meld together, creating a rich, hearty broth that is deeply satisfying.

The slow cooking process allows the flavors to develop fully, resulting in tender meats and creamy beans that almost melt in your mouth.

This recipe is perfect for those who enjoy cooking with a variety of ingredients and appreciate traditional, rustic dishes. It’s also wonderfully versatile, so you can adjust the types of meats or beans to suit your preferences or what you have on hand.

Plus, the leftovers taste even better the next day, making it a great make-ahead meal.

Finally, olla podrida is a communal dish—great for sharing with family and friends. Its warmth and richness make it a comforting centerpiece for any gathering.

Ingredients

• 200g dried chickpeas (soaked overnight)
• 200g dried white beans (soaked overnight)
• 300g pork shoulder, cut into chunks
• 150g chorizo sausage, sliced
• 150g morcilla (blood sausage), sliced
• 100g bacon, diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 large carrots, chopped
• 1 leek, sliced
• 1 large tomato, peeled and chopped
• 1 bay leaf
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Water or meat broth (enough to cover ingredients)
• Olive oil for sautéing

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon for stirring
• Measuring cups and spoons
• Colander for draining soaked beans
• Large bowl for soaking beans

Instructions

1. Soak the chickpeas and white beans overnight in plenty of water. This softens them and reduces cooking time.
2. Drain and rinse the soaked beans and chickpeas thoroughly before cooking.
3. In your large pot, heat a few tablespoons of olive oil over medium heat. Add the diced bacon and cook until it starts to brown and release its fat.
4. Add the pork shoulder chunks to the pot and brown them on all sides, then add the sliced chorizo and morcilla, allowing the sausages to release their flavors.
5. Remove the meats from the pot temporarily and set aside. In the same pot, add the chopped onion, leek, and garlic. Sauté until softened and fragrant, about 5-7 minutes.
6. Add the chopped carrots and tomato and cook for an additional 5 minutes, stirring occasionally.
7. Return the browned meats to the pot along with the soaked and drained beans and chickpeas.
8. Add the bay leaf, smoked paprika, salt, and pepper to taste.
9. Pour in enough water or meat broth to cover all ingredients by about 2 inches.
10. Bring the pot to a boil, then reduce to a gentle simmer. Cover and cook for about 2.5 to 3 hours, stirring occasionally, until the beans and meats are tender and the flavors have melded beautifully.
11. If the stew gets too thick during cooking, add a little more hot water or broth to maintain a thick but soupy consistency.
12. Adjust seasoning with salt and pepper before serving.

Tips & Variations

“For a more authentic flavor, consider adding a ham bone or some smoked pork ribs during cooking. They add a wonderful depth to the broth.”

To make this recipe your own, you can experiment with different types of beans or additional vegetables like potatoes or turnips. Some versions also include a small amount of beef or lamb.

For a vegetarian twist, replace the meats with smoked paprika, mushrooms, and extra vegetables, and use vegetable broth. The rich combination of spices and vegetables can create a similarly hearty and warming stew.

Leftovers are excellent and often taste better the next day as the flavors continue to develop. Store refrigerated and reheat gently on the stovetop.

Nutrition Facts

Serving Suggestions

Olla Podrida is best served hot, straight from the pot. It pairs wonderfully with crusty rustic bread to soak up the flavorful broth.

For a traditional Spanish touch, serve with a simple green salad dressed lightly with olive oil and sherry vinegar.

A glass of robust red wine, such as a Tempranillo or Rioja, complements the smoky and savory notes of the stew beautifully. If you prefer non-alcoholic options, a sparkling water with a slice of lemon is refreshing alongside this rich dish.

Conclusion

Olla Podrida is a timeless Spanish stew that invites you to slow down and savor every bite. Its hearty combination of meats, beans, and vegetables makes it a filling and comforting meal, perfect for sharing with loved ones.

The slow-cooked flavors meld into a rich, satisfying broth that warms both body and soul.

Making olla podrida at home is a wonderful way to connect with Spanish culinary heritage and enjoy a dish that’s as versatile as it is delicious. Whether you stick to the traditional ingredients or customize it to suit your tastes, this stew promises to become a cherished part of your recipe collection.

Give it a try, and discover why this “pot full of everything” has been beloved for centuries.

For more hearty and delicious recipes, be sure to check out our Classic Spanish Paella, Homemade Chorizo, and Traditional Gazpacho recipes!

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