The olla podrida is a typical dish from Ario de Rosales,
Michoacán, which stands out for its combination of ingredients and flavors: pulque, meat, chicken, vegetables, chilies, and spices. Although it shares a name with a Spanish stew, the Michoacan version has a unique flavor and a history dating back to the 19th century when it was a dish for the wealthiest families in the region. Today, the olla podrida recipe has become a gastronomic pride of
Michoacán. Preparing it at home is very easy if you follow these steps, and the result will be a traditional Mexican stew that will leave everyone amazed. See more:
Why is Michoacan cuisine one of the best?Olla podrida recipe Michoacán styleThis recipe is inspired by the version of Doña Ángela, from
De mi rancho a tu cocina, the grandmother who is famous for preserving traditional Mexican cuisine with her videos.Ingredients for olla podrida5 L of pulque 1 ½ kg of pork 1 ½ kg of beef 1 ½ kg of chicken ½ L of beer Serrano chilies1 cola soda Clove Black pepperAllspice MarjoramThyme Bay leaves TomatoGreen tomatoGreen olives½ kg of potatoes ½ kg of peas ½ kg of squash ½ piece of cabbage ½ kg of onion ½ kg of carrots ½ kg of chayote 9 guajillo chilies 2 heads of garlic Corn in pieces ½ cup of sugar Read more:
10 very Mexican recipes with beansHow to prepare Michoacan-style olla podridaPeel and cut the carrots, chayote, and potatoes into cubes. Chop the tomato, onion, and green tomato. Place the vegetables in a large pot and pour in the pulque, beer, and cola soda. Add the olives, peas, and salt to taste. Incorporate the beef and cook for 1 hour. Add the serrano chilies. In a small pot, cook the guajillo chilies with marjoram, thyme, garlic, and peppers. Add the pork and chicken to the pot. Blend the chilies with the spices and herbs; pour the sauce over the meat and vegetables. Cook for 1 hour. Incorporate the chicken and the sugar. Cook for 1 more hour until everything is soft and juicy.The olla podrida from Michoacán pairs very well with handmade tortillas and a good glass of pulque, beer, or fresh tamarind water. With this recipe, you will learn how to make Michoacan-style olla podrida easily and surprise everyone with a dish full of tradition, ideal for gatherings and celebrations. Continue reading:
The secrets of traditional Michoacan cuisine