Pote Gallego
This hearty Galician stew features a rich broth with tender greens, potatoes, and beans, traditionally enjoyed during colder months. It's a comforting and flavorful one-pot meal that showcases simple, wholesome ingredients.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 6
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gdried white bean, soaked overnight
- 750 gpotato, peeled and cut into large chunks
- 500 gcollard green, stems removed, chopped
- 300 gsmoked ham hock
- 100 gpancetta, cubed
- 150 gchorizo, sliced
- 1 pcsonion, chopped
- 2 clovegarlic clove, minced
- 2 tbspolive oil
- 2 lwater
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
slotted spoon · large pot · dutch oven · cutting board · knife · pan
The method
Step by step
- 1
Drain the soaked white beans and rinse them thoroughly under cold water.
About 2 min
- 2
In a large pot or Dutch oven, combine the drained beans, smoked ham hock, and water. Bring to a boil.
About 10 min
- 3
Reduce the heat to low, cover, and simmer for 60 minutes, or until the beans are tender.
About 1 hr
Cook’s note: The simmering time might vary depending on the age and type of beans.
- 4
While the beans are simmering, heat the olive oil in a separate pan over medium heat.
About 2 min
- 5
Add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, reserving the rendered fat in the pan.
About 7 min
- 6
Add the chopped onion to the pan with the rendered fat and sauté until softened, about 5 minutes.
About 5 min
- 7
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 8
Add the sliced chorizo to the pan and cook for 3-5 minutes, allowing it to release its flavorful oils.
About 5 min
- 9
Once the beans are tender, remove the ham hock from the pot. Let it cool slightly, then pull the meat from the bone and shred it. Discard the bone and skin.
About 5 min
- 10
Add the shredded ham hock meat, potatoes, collard greens, sautéed onion and garlic mixture, and cooked chorizo to the pot with the beans.
About 3 min
- 11
Season with salt and black pepper. Bring the stew back to a simmer and cook for another 20-30 minutes, or until the potatoes are tender and the greens are cooked through.
About 30 min
Cook’s note: Taste and adjust seasoning as needed.
- 12
Ladle the Pote Gallego into bowls and garnish with the crispy pancetta before serving.
About 1 min
Keep it good
Store leftover Pote Gallego in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if needed.
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