Olla Podrida - Mexican StewTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:99.9 kcal
Proteins:6.5 g
Fats:4.3 g
Carbohydrate:9.1 g
Fibers:1.7 g
Sugar:2.1 g
Cholesterol:19.7 mg
Sodium:85 mg
Calcium:20.1 mg
SIMILAR RECIPES
Moussaka (Melijanes moussaka)
Veal Scallopini with Prosciutto and Sage - Saltimbocca
Tourtière from Charlevoix
Sukiyaki
Tourtière à cru de Rigaud - Meat Pie from Rigaud
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Meats
500
g
salt meat
250
g
pork tenderloin
250
g
bacon
250
g
calf's feet
250
g
sausages, cut in half lengthwise
250
g
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
carrots
250
g
mushrooms
2
turnips
2
chayote squash
2
big onions
2
cloves of garlic, chopped
10
potatoes
125
g
lima beans
3
ears of corn
1/2
head of lettuce
3
jalapeño chilies
3
poblano chilies
125
ml
white rice
125
ml
chick peas, soaked in water overnight
*Other
60
ml
white wine
60
ml
white vinegar
1.25
ml
cumin seeds
1.25
ml
cloves
1.25
ml
allspice
2
ml
saffron
1
small piece of ginger
METHOD
- Cut the meat and flatten it slightly;
- wash the vegetables; peel and slice thickly;
- wash the pig's and calf's feet and cut into thirds;
- 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;
- soak the rice; rinse several times to remove the starch; dry on paper towels;
- grind the cumin, cloves, allspice, saffron and ginger in a mortar; add the wine and the vinegar; mix well;
- 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;
- add the ingredients in layers in the following order:
- salt meat, cabbage, lettuce, wild spinach and regular spinach;
- cover with three slices of onion and two slivers of garlic;
- add a mixture of vegetables; a handful of rice and chick peas and a little of the spice mixture;
- continue, alternating meat, vegetables and spice mixture;
- cover everything with cabbage leaves;
- cover the pot with an earthenware lid; seal with dough. Place a container on top of the lid to weigh it down.
- Place over a charcoal fire or in the oven for 4 to 6 hours.
CHEF'S NOTES
Tradition
This is a very old recipe that goes back to the colonial period of the 17th century. This slow-cooked dish of mixed meats and vegetables is often prepared for 80 people and cooks for a long time in an enormous terra cotta vessel. It is begun the night before the party. Everything must be in the pot by midnight, at which time a prayer is said to dedicate the dish to God. Then the vessel is placed over hot coals which have been sprinkled with ashes to temper the heat. Someone has to watch the fire all night long, since the temperature must always remain constant. It is taken off the fire the next day at 2:00 p.m., just in time for the meal.
Chef's tip
- This dish can be cooked in the oven at a very low temperature.
- If you want to make a fairly mild stew, keep the jalapeño chilies whole; otherwise, cut them in half lengthwise.
- Try to use an earthenware dish. Season the bottom and sides well before using it.
