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Olla Podrida
Created by: Howcan Team
Ingredients
- 1 lb beef stew meat, cubed
- 1 lb pork shoulder, cubed
- 1 lb Spanish chorizo, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1/2 cup dry white wine
- 4 cups beef broth
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- In a large pot, brown the beef stew meat and pork shoulder over medium-high heat for 5 minutes.
- Add the sliced chorizo and cook for an additional 3 minutes.
- Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
- Add the sliced carrots, cubed potatoes, diced tomatoes, and chickpeas to the pot.
- Pour in the dry white wine and beef broth, then season with paprika, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 2.5 hours, stirring occasionally.
- Once the meats are tender and the vegetables are cooked through, remove the pot from the heat.
- Serve the olla podrida hot, garnished with fresh parsley if desired.
Olla podrida, a Spanish stew, has a rich history dating back to the Middle Ages. Originating in the Castile region, it was traditionally prepared by simmering various meats, vegetables, and beans in a clay pot. The dish gained popularity across Spain and evolved with regional variations. Chefs like Ferran Adrià and José Andrés have put their modern twists on this classic dish, elevating its status in the culinary world. Today, the best versions of olla podrida can be found in traditional Spanish restaurants in Castile, where the slow-cooked flavors and tender meats shine. The key to a perfect olla podrida lies in the quality of the ingredients and the slow cooking process, allowing the flavors to meld together beautifully. For a unique twist, some chefs add chorizo or morcilla to enhance the depth of flavor. Whether enjoyed in a rustic tavern or a fine dining establishment, olla podrida continues to be a beloved dish that captures the essence of Spanish cuisine.
210 min
6
450 calories
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