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Olla Podrida Recipe
|Dried yellow peas||1⁄2 Pound|
|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chicken||1 3⁄4 Pound, cut up|
|Garlic sausage||3 Small, sliced|
|Cumin seed||1⁄2 Teaspoon|
|White cabbage head||1⁄4 , sliced|
|Celery root||1 , sliced|
|Carrots||1⁄2 Pound, sliced|
|Green beans||1⁄2 Pound, cut|
|Lettuce head||1 , cut into quarters|
Serving size: Complete recipe
Calories 4271 Calories from Fat 2126
% Daily Value*
Total Fat 237 g363.9%
Saturated Fat 71 g355.2%
Trans Fat 0.5 g
Cholesterol 1123.5 mg
Sodium 3157.7 mg131.6%
Total Carbohydrates 165 g54.9%
Dietary Fiber 37.5 g149.9%
Sugars 42 g
Protein 369 g737.6%
Vitamin A 1204.6% Vitamin C 266.7%
Calcium 69% Iron 156.1%
*Based on a 2000 Calorie diet
The next day, drain the peas and put into a saucepot with 2 quarts (2 liters) water..Bring to boiling and cook 30 minutes.
Heat oil in a large skillet or saucepot.
Add chopped onion and crushed garlic; cook 3 minutes, stirring occasionally.
Cut beef, mutton and ham into large pieces.
Add to the skillet with the chicken.
Cook until meat is browned.
Add the sliced chorizo and the peas with cooking water.
Season and cook over medium heat 1 1/2 to 2 hours.
Add cabbage, celery root, carrots, green beans and lettuce.
Cook over medium heat until vegetables are tender.
Turn into a serving dish.
If desired, serve with tomato sauce.