Olla podrida

Olla podrida is a robust Spanish stew that epitomizes comfort food. It combines pork, beans, various meats, and vegetables like chickpeas, all slow-cooked in a clay pot for hours, allowing the flavors to meld harmoniously. Originating from Burgos, this traditional dish can be enjoyed as a single hearty meal or with the ingredients separated for a more varied eating experience.

Interestingly, the recipe for this savory stew can be traced back to "Opera dell’arte del cucinare" a cookbook by Bartolomeo Scappi, who served as a chef for Pope Pius V. This book, published in 1570, underscores the enduring appeal of this beloved dish.