(,
also , , ; literally "rotten pot", although ''podrida'' is probably a version of the original word ''poderida'', so it could be translated as "powerful pot") is a
Spanish
Spanish might refer to:
* Items from or related to Spain:
**Spaniards are a nation and ethnic group indigenous to Spain
**Spanish language, spoken in Spain and many Latin American countries
**Spanish cuisine
Other places
* Spanish, Ontario, Can ...
stew, usually made with chickpeas or beans, and assorted meats like pork, beef, bacon, partridge, chicken, ham, sausage, and vegetables such as carrots, leeks, cabbage, potatoes and onions.
The meal is traditionally prepared in a clay pot over several hours. It is eaten as a
main course, sometimes as a single dish, and sometimes with ingredients separated (i.e., meats from the rest, or liquids from solids). It is a specialty of the city of
Burgos
Burgos () is a city in Spain located in the autonomous community of Castile and León. It is the capital and most populated municipality of the province of Burgos.
Burgos is situated in the north of the Iberian Peninsula, on the confluence of ...
.
The recipe can be found in ''Opera dell’arte del cucinare'' by
Bartolomeo Scappi
Bartolomeo Scappi (c. 1500 – 13 April 1577) was a famous Italian Renaissance chef. His origins had been the subject of speculation, but recent research shows that he came from the town of Dumenza in Lombardy, according to the inscription on ...
, the cook of
Pope Pius V
Pope Pius V ( it, Pio V; 17 January 1504 – 1 May 1572), born Antonio Ghislieri (from 1518 called Michele Ghislieri, O.P.), was head of the Catholic Church and ruler of the Papal States from 8 January 1566 to his death in May 1572. He is v ...
, published in 1570. This recipe was translated in Dutch by
Antonius Magirus for the ''Koock-boeck oft Familieren kevken-boeck'', first published in Leuven in 1612.
The word was adapted into English as ''olio'', which the ''
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a com ...
'' defines as "A spiced meat and vegetable stew of Spanish and Portuguese origin. Hence: any dish containing a great variety of ingredients."
"Olio"
''Oxford English Dictionary'', 3rd ed. (March 2004).
See also
* Cocido
() or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.
Etymology
In Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), so it literal ...
* List of legume dishes
* List of stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ...
* Olla
An olla is a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes like the irrigation of olive trees. ''Ollas'' have short wide necks and wider bellies, resembling beanpots or ...
* Pot-au-feu
(; ; "pot on the fire") is a French dish of boiled beef and vegetables, usually served as two courses: the broth and then the solid ingredients. The chef Raymond Blanc has called ''pot-au-feu'' "the quintessence of French family cuisine, ... t ...
* Pot-pourri
* Sancocho
Sancocho (from the Spanish verb ''sancochar'', "to parboil") is a traditional soup in several Latin American cuisines. Variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Ecuador, Panama, Puerto Rico, Tri ...
References
{{Reflist
Spanish soups and stews
Spanish legume dishes