Olla podrida

Olla podrida (/ˌɒlə poʊˈdriːdə, - 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.

Olla podrida
TypeStew
CourseMain course
Place of originSpain
Main ingredientsPork and beans, meats, vegetables

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.

The word was adapted into English as olio, which the Oxford English Dictionary defines as "A spiced meat and vegetable stew of Spanish and Portuguese origin. Hence: any dish containing a great variety of ingredients."[4] The dish is mentioned under this name in Robert Burns's poem "To a Haggis":

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?<ref>"To a Haggis" (subscription required), The Poems and Songs of Robert Burns, ed. J. Kinsley, vol. 1 (Oxford: Oxford University Press), 1968. Oxford Scholarly Editions Online (2014).</ref>

See also

References
  1. "olla podrida". Lexico UK Dictionary. 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.
  4. "Olio", Oxford English Dictionary, 3rd ed. (March 2004).
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