Authentic Pote Gallego: A Classic Galician Stew Recipe

Ingredients

  • 500g of dried white beans
  • 200g of pork belly
  • 1 smoked pork ear
  • 1 smoked pork tail
  • 200g of chorizo
  • 200g of lacon (cured pork shoulder)
  • 1 ham bone
  • 1 turnip
  • 2 potatoes
  • 2 bunches of grelos or turnip greens
  • 2 liters of water
  • Salt to taste

Steps and instructions

  1. Soak the dried beans overnight in cold water.
  2. In a large pot, put the soaked beans, pork belly, pork ear, pork tail, lacon, and the ham bone. Cover with 2 liters of water.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for 2 hours. Skim off any foam that appears on the surface.
  4. Add the potatoes, turnip, and chorizo to the pot. Continue to simmer for another 30 minutes.
  5. Wash the turnip greens thoroughly, then add them to the pot. Let the soup simmer for another 10-15 minutes, or until the greens are fully cooked.
  6. Season the soup with salt to taste. Remove the ham bone, pork ear, and pork tail before serving.

Tools for making

  • Large pot - Needed to cook the soup and accommodate all the ingredients.
  • Knife - For cutting the vegetables, potatoes, and meat.
  • Cutting board - To provide a stable surface for chopping and slicing.
  • Colander - Used to drain and rinse the soaked beans.
  • Skimmer - To remove any foam or impurities that rise to the surface during cooking.

Recipe variations

  • Vegetarian Version: Omit the pork belly, smoked pork ear, and smoked pork tail, and replace them with vegetable broth for a meat-free option.
  • Seafood Variation: Add seafood such as clams, mussels, or shrimp to the soup during the last 10 minutes of cooking for a seafood twist.
  • Spicy Twist: Add some red pepper flakes or a diced spicy chorizo to give the soup some heat.
  • Bean Selection: Experiment with different types of beans like navy beans, cannellini beans, or pinto beans to change the flavor and texture of the soup.
  • Vegetable Additions: Include other vegetables such as carrots, celery, or cabbage to add more variety and nutrients to the dish.
  • Herb Infusion: Add herbs like bay leaves, thyme, or rosemary to infuse more flavor into the soup.

Recipe overview

Pote Gallego is a hearty and satisfying soup from the Galicia region of Spain, characterized by its robust flavor combination of pork and beans. This traditional dish is typically served during the colder months, providing a comforting and filling meal that warms you from the inside out. The base of the soup is dried white beans, which are cooked slowly with a selection of pork cuts including belly, ear, tail, and shoulder, along with a ham bone for added flavor. Potatoes and turnip provide a hearty vegetable component, while the distinctive addition of grelos or turnip greens gives the soup a unique and flavorful edge. Expect a cooking process that is as enjoyable as the end result, with the aroma of simmering pork and vegetables filling your kitchen. This recipe takes some time due to the soaking and slow cooking process, but it's well worth it for the depth of flavor you'll achieve. When the soup is ready, it will be rich, meaty, and full of comforting goodness. Whether you're new to Spanish cuisine or a seasoned pro, Pote Gallego is sure to be a recipe you'll come back to time and again. Enjoy!

Common questions

  1. Can I use canned beans instead of dried beans?
    It is recommended to use dried beans for this recipe as they provide a better texture and flavor to the dish. Canned beans may become mushy during the cooking process.
  2. Can I substitute the pork with other meats?
    While the traditional recipe calls for pork belly, pork ear, and pork tail, you can substitute them with other cuts of pork or even use chicken or beef if you prefer. However, keep in mind that the flavor and texture of the dish may vary.
  3. What can I use as a substitute for grelos or turnip greens?
    If you can't find grelos or turnip greens, you can use kale or collard greens as a substitute. They will provide a similar taste and texture to the dish.
  4. Can I make this recipe vegetarian or vegan?
    Yes, you can make a vegetarian or vegan version of Pote Gallego by omitting the pork and using vegetable broth instead of water. You can also add additional vegetables like carrots, celery, and onions to enhance the flavor.
  5. How long does it take to cook the dried beans?
    After soaking the dried beans overnight, they will take approximately 2 hours of simmering to fully cook and become tender.
  6. Can I freeze the leftovers?
    Yes, you can freeze the leftovers of Pote Gallego. Let the soup cool completely, then store it in an airtight container or freezer bags. It can be kept in the freezer for up to 3 months. Thaw and reheat before serving.

Serving dishes and utensils

  • Large pot - To cook the soup and accommodate all the ingredients.
  • Soup ladle - For serving the Pote Gallego.
  • Soup bowls - To serve the soup to your guests.
  • Chopping board - To prepare the vegetables and meat.
  • Knife - For cutting and chopping the ingredients.
  • Skimmer - To remove any foam or impurities from the soup.
  • Tongs - To handle and remove the ham bone and other meats from the pot.
  • Heatproof trivet - To protect the table or countertop from the hot pot.

Origin stories

Pote Gallego hails from the verdant region of Galicia, in the northwest corner of Spain. This hearty stew, filled with beans, greens, and various pork parts, is an emblematic dish of the Galician people. It's been said that Galician cuisine is a reflection of its inhabitants: humble, hearty, and deeply connected to the land. In the olden days, many Galician families kept their own pig, which would be slaughtered in the winter and preserved to provide sustenance throughout the year. Every part of the pig was used, leading to Pote Gallego's characteristic medley of pork. This rustic, flavorful dish is a testament to Galician resourcefulness and love of simple, honest food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.