Pote Gallego

🧂 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 Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 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. 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. 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. 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)

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving