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Olla Podrida

Source of Recipe

Spanish


List of Ingredients

Meats;
1 lb salt meat
8 oz pork tenderloin
8 oz bacon
8 oz calf's feet
8 oz salami
8 oz sausages, cut in half lengthwise
8 oz chorizo (spicy sausage), cut in half lengthwise
1 pig's foot
1 small chicken, cut up
Vegetables;
1 cabbage
1 cauliflower
1 bunch of spinach
1 bunch of "quelites" (wild spinach) (optional)
1 bunch of cardoons
250 g (8 oz.) carrots
250 g (8 oz.) mushrooms
2 turnips
2 chayote squash
2 big onions
2 cloves of garlic, chopped
10 potatoes
4 oz lima beans
3 ears of corn
1/2 head of lettuce
3 jalape�o chilies
3 poblano chilies
1/2 cup white rice
1/2 cup chick peas, soaked in water overnight
Other;
1/4 cup white wine
1/4 cup white vinegar
1/4 tsp. cumin seeds
1/4 tsp. cloves
1/4 tsp. allspice
A pinch of saffron
A small piece of ginger





Recipe

1. Cut the meat and flatten it slightly;
2. wash the vegetables; peel and slice thickly;
3. wash the pig's and calf's feet and cut into thirds;
4. roast the poblano chilies; place in a plastic bag for a few minutes so that they sweat; peel them and remove the seeds under running water; cut into thirds;
5. soak the rice; rinse several times to remove the starch; dry on paper towels;
6. grind the cumin, cloves, allspice, saffron and ginger in a mortar; add the wine and the vinegar; mix well;
7. line the bottom of the cooking pot with cabbage leaves; as you layer in the ingredients, keep lining the sides of the pot with cabbage leaves so that none of the ingredients comes directly in contact with the pot;
8. add the ingredients in layers in the following order:
9. salt meat, cabbage, lettuce, wild spinach and regular spinach;
10. cover with three slices of onion and two slivers of garlic;

11. add a mixture of vegetables; a handful of rice and chick peas and a little of the spice mixture;
12. continue, alternating meat, vegetables and spice mixture;
13. cover everything with cabbage leaves;
14. cover the pot with an earthenware lid; seal with dough. Place a container on top of the lid to weigh it down.
15. Place over a charcoal fire or in the oven for 4 to 6 hours.