OLLA PODRIDA

ALUBIAS ROJAS                                                                                                 500 GR.

MAGRO DE CERDO                                                                                           ½ GR.

CECINA DE VACA O JAMÓN

CEBOLLA                                                                                                                1UNID.

PIMENTON DULCE                                                                                                1 C/C

LAUREL                                                                                                                   2 UNID.

OREJA DE CERDO                                                                                                   ½ UNID.

COSTILLA DE CERDO                                                                                              200 GR.

TOCINO                                                                                                                    200 GR.

AJO                                                                                                                            1 CABEZA

HARINA                                                                                                                      1 C/C

ACEITE                                                                                                                     125 ml.

SAL                                                                                                                              U.P.

ELABORACION

SE PREPARAN TODOS LOS INGREDIENTES.

SE LAVAN LAS CARNES Y LAS HORTALIZAS.

LOS GARBANZOS SE REMOJAN EN AGUA DE VÍSPERAS.

PONER EN UNA OLLA CON 3 L. DE AGUA AL FUEGO.

AÑADIMOS TODOS LOS INGREDIENTES Y QUE SE HAGA A FUEGO MEDIO DURANTE 2 HORAS.

PROBAR SI LAS ALUBIAS ESTAN TIERNAS.

RECTIFICAR DE SAL.