Spanish Traditional Cooking Techniques: La Olla, the Great Stewpot

Place pork shoulder, beef shank, and chicken thighs in a large pot.

Add enough water to cover the meat completely.

Bring the water to a boil over high heat.

Reduce heat to medium-low and skim off any foam that rises to the surface.

Add onions, garlic, and bay leaves to the pot.

Simmer for 1.5 to 2 hours until the meats are tender.

Remove the meats from the pot and set aside to cool slightly.

Strain the broth and return it to the pot.

Chop the cooked meats into bite-sized pieces and add back to the broth.

Add carrots, potatoes, zucchini, and corn to the pot.

Simmer for an additional 30 minutes until the vegetables are tender.

Stir in chopped cabbage and cook for another 5 minutes.

Season with salt and black pepper to taste.

Serve hot, garnished with fresh cilantro and lime wedges.

Spice Level:

Allergens