Olla podrida

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Olla podrida
Olla podrida Covarrubias - Santaorosia Photographic Colectivity.jpg
CourseMain course
Place of originSpain
Main ingredientsPork and beans, meats, vegetables

Olla podrida (/ˌɒlə pˈdrdə, - pəˈ-/,[1] also UK: /- pɒˈ-/,[2] US: /ˌɔɪə pəˈ-/,[3] Spanish: [ˈoʎa poˈðɾiða]; literally "rotten pot") is a Spanish stew made from pork and beans and a wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used. The meal is traditionally prepared in a clay pot over several hours. It is eaten as a main course, sometimes as a single dish, and sometimes with ingredients separated (i.e., meats from the rest, or liquids from solids). It is a specialty of the city of Burgos.

The recipe can be found in Opera dell’arte del cucinare by Bartolomeo Scappi, the cook of Pope Pius V, published in 1570. This recipe was translated in Dutch by Antonius Magirus for the Koock-boeck oft Familieren kevken-boeck, first published in Leuven in 1612.

It was mentioned by Scottish poet Robert Burns (1759–1796) in his "Address to a Haggis" under the name olio:[original research?]

Is there that o're his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect scunner,
Looks down wi' sneering, scornfu' view
On sic a dinner?

See also[edit]


  1. ^ "olla podrida". Oxford Dictionaries. Oxford University Press. Retrieved 5 July 2019.
  2. ^ "Olla podrida". Collins English Dictionary. HarperCollins. Retrieved 5 July 2019.
  3. ^ "Olla podrida". Merriam-Webster Dictionary. Retrieved 5 July 2019.