Olla Podrida— Spanish

Ingredients

• the remains of any meat and bones
• a little ham
• plenty of water
• soup greens
• a Spanish pepper
• half a clove of garlic
• half a cup of garbanzos
• two tablespoons of rice
• half a cup of strained tomato
• a scant teaspoon of chile powder

Method

1. 1

   Simmer meat and bones with water and greens until meat falls apart.

2. 2

   Strain broth, return to kettle, add garbanzos, rice, tomato, cumin, cabbage, onions, and chile powder.

3. 3

   Season and simmer for another hour.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 11. The excerpt below is the record exactly as published.

OLLA PODRIDA— SPANISH Throw into a soup kettle the remains of any meat and bones, poultry, game, a little ham — the more kinds of meat the better; cover with plenty of water, add soup greens, a Spanish pepper, half a clove of garlic, and half a cup of garbanzos, soaked overnight and tied in a cheesecloth bag; simmer until the meat falls to pieces, then skim, strain and return the broth to the kettle ; throw in the garbanzos, two tablespoons of rice, half a cup of strained tomato, a few pounded cumin seed, some pieces of parboiled cabbage, a few button onions, scalded, and a scant teaspoon of chile powder

Cook this with the app: pantry check, scaling, and the assistant.