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Pote Gallego

Name: Pote Gallego
Prep time: PT30 minutes (plus overnight soaking)
Cook time: PT2 hours 45 minutes
Total time: PT13 hours 15 minutes (including soaking)
Yield: 8
Cuisine: Spain
Ingredients: 400 g Dried white beans (like Fabes or Cannellini) (Soaked overnight and drained); 300 g Grelos (turnip greens) (Roughly chopped. If unavailable, use a mix of kale and collard greens.); 300 g Pork shoulder (Cut into 2-inch chunks); 2 links Chorizo (Spanish chorizo, preferably a semi-cured or cooking variety); 400 g Potatoes (Peeled and cut into large chunks (about 1.5-inch)); 200 g Lacón (cured pork shoulder) (Optional, but adds authentic flavor. If unavailable, use another piece of cured pork or ham hock.); 2 liters Water or Broth (Approximately, for simmering); to taste undefined Salt; to taste undefined Black pepper

A hearty and traditional Galician stew, Pote Gallego, featuring tender white beans, tender chunks of pork, smoky chorizo, and soft potatoes, all simmered with nutrient-rich greens. This is a deeply satisfying winter comfort food.

준비 시간30 minutes (plus overnight soaking)

조리 시간2 hours 45 minutes

총 시간13 hours 15 minutes (including soaking)

1회 제공량8

난이도Easy

2개의 수정· Feb 8

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🧂 재료

400 g Dried white beans (like Fabes or Cannellini)(Soaked overnight and drained)
300 g Grelos (turnip greens)(Roughly chopped. If unavailable, use a mix of kale and collard greens.)
300 g Pork shoulder(Cut into 2-inch chunks)
2 links Chorizo(Spanish chorizo, preferably a semi-cured or cooking variety)
400 g Potatoes(Peeled and cut into large chunks (about 1.5-inch))
200 g Lacón (cured pork shoulder)(Optional, but adds authentic flavor. If unavailable, use another piece of cured pork or ham hock.)
2 liters Water or Broth(Approximately, for simmering)
to taste Salt
to taste Black pepper

👨‍🍳 조리법

1
Prepare the beans and meats: Place the soaked and drained white beans in a large, heavy-bottomed pot or Dutch oven. Add the pork shoulder chunks and lacón (if using). Cover with about 2 liters of cold water or broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the pork is tender and the beans are beginning to soften. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
⏱️ 1 hour 30 minutes to 2 hours
2
Add potatoes and chorizo: Add the potato chunks to the pot. Pierce the chorizo links a few times with a fork to allow their flavor to infuse into the broth, then add them to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are fork-tender and the chorizo is cooked through. The broth should start to thicken slightly.
⏱️ 30 to 45 minutes
3
Incorporate the greens: Add the chopped grelos (turnip greens) to the pot. Stir them into the stew and continue to simmer for another 15-20 minutes, or until the greens are tender and wilted. Taste the broth and season generously with salt and freshly ground black pepper. If the stew is too thin, you can mash a few potato pieces against the side of the pot to help thicken it.
⏱️ 15 to 20 minutes
4
Rest and serve: Once cooked, let the Pote Gallego rest off the heat for about 10-15 minutes before serving. This allows the flavors to meld. Traditionally, the broth is served first as a soup, followed by the beans, potatoes, and meats as a second course. Alternatively, serve everything together in deep bowls. Ensure each serving gets a good portion of beans, vegetables, and meats.
⏱️ 10 to 15 minutes (resting)

요리 기록 추적

💡 전문가 팁

✓Grelos (turnip greens) are traditional and impart a slightly bitter, earthy flavor. If unavailable, a mix of kale and collard greens can be used as a substitute, though the flavor profile will differ slightly.
✓Pote Gallego is a quintessential winter dish from the Galicia region of Spain, perfect for cold weather.
✓The stew should have a rich, thick broth and be very hearty. Adjust simmering time and consider mashing some potatoes if a thicker consistency is desired.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a head of cabbage, quartered, during the last hour of cooking for added texture and flavor.
Include other cured pork products like morcilla (blood sausage) or pancetta for a richer, more complex taste.