Pote Gallego
Pote gallego is the hearty Galician cousin of caldo gallego, a thick pot of white beans, potatoes, turnip greens and cured pork. It is cold-weather fuel from Spain's rainy northwest, dense and restorative, built around the pig and the greens of the huerta.
Approximate, per 1 bowl (~350g). Values vary by recipe and portion.
Ingredients
- ·400 g dried white beans, soaked overnight
- ·200 g lacón or cured pork shoulder
- ·2 chorizos
- ·150 g unto or a piece of pork fat/bacon
- ·4 potatoes, peeled and chunked
- ·1 bunch grelos (turnip greens), roughly chopped
- ·1 onion, chopped
- ·2 tbsp olive oil
- ·salt
Method
- 1
Drain the soaked beans and place in a large pot with the lacón, unto and enough cold water to cover well; bring to a boil and skim off the foam.
- 2
Lower to a gentle simmer and cook, partly covered, for about 1.5 hours, topping up with hot water as needed, until the beans begin to soften.
- 3
Add the chorizos and continue simmering for 30 minutes so they release their smoky, paprika-rich fat into the broth.
- 4
Meanwhile soften the chopped onion in the olive oil and stir it into the pot.
- 5
Add the potatoes and cook for 15 minutes, then add the grelos and cook a further 15 minutes until the greens are tender and the potatoes are breaking down to thicken the stew.
- 6
Lift out the meats, slice them and return them to the pot; taste and adjust the salt.
- 7
Rest a few minutes off the heat, then serve piping hot in deep bowls.