Ingredients with Measurements:
- 1 lb. chorizo sausage, sliced
- 4 medium-sized potatoes, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- 4 cups chicken broth
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chorizo over medium heat until browned and crispy. Remove from the pot and set aside.
2. In the same pot, add the potatoes, onion, and garlic. Cook until the onions are translucent and the potatoes are slightly browned.
3. Add the diced tomatoes, kidney beans, black beans, chickpeas, smoked paprika, cumin, and oregano to the pot. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let the mixture simmer for 30-40 minutes, or until the potatoes are tender.
5. Add the cooked chorizo back into the pot and stir to combine. Season with salt and pepper, to taste.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for cooking chorizo and potatoes, low heat for simmering the mixture.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 420
Fat: 20g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 1460mg
Carbohydrates: 38g
Fiber: 11g
Sugar: 4g
Protein: 23g
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- You can use any type of beans you prefer.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- You can add other vegetables such as carrots, celery, or bell peppers.
- You can add a can of corn for extra sweetness.
- You can add a splash of red wine or sherry for extra flavor.
Tips and tricks:
- Make sure to brown the chorizo well to get the most flavor out of it.
- If the mixture is too thick, you can add more chicken broth or water to thin it out.
- This recipe can be made ahead of time and reheated before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the olla podrida in a pot over medium heat until heated through.
Presentation ideas:
Serve the olla podrida in individual bowls and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve with warm crusty bread or tortillas.
- A side salad or roasted vegetables would also pair well with this dish.
Suggested side dishes:
- Warm crusty bread or tortillas
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the potatoes are still hard after simmering for 30-40 minutes, continue to simmer until they are tender.
- If the mixture is too thin, let it simmer for a bit longer to thicken it up.
Food safety advice:
- Make sure to cook the chorizo to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Olla podrida is a traditional Spanish stew that dates back to the Middle Ages. It was originally made with a variety of meats and vegetables, and was often cooked in a large earthenware pot.
Flavor profiles:
This dish is savory and slightly spicy, with a smoky flavor from the chorizo and paprika.
Serving suggestions:
Serve this dish as a main course for a cozy family dinner or for a casual gathering with friends.
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Region: Spanish