Pote Gallego; A Delicious Spanish Stew

Galician food is not only wonderfully tasty; it is also a living reflection of the magical, green province of Galicia in Spain. Pote Gallego is a perfect example!
Pote Gallego;  a delicious Spanish stew

People who are familiar with Spanish pots (or paw gallego) will often confuse them at first glance with a broth. They have similar ingredients, but the former is more filling, while the latter is made from the remains of the pot. It contains a large variety of vegetables  found in gardens throughout  Galicia.

The original Pote Gallego is not vegetarian, as  it is usually made with meat and bones or animal fat for taste. The animal fat is called  unto , and comes from the small intestines of the pig. Usually unto is smoked.

In this recipe we will look at another option.

Recipe for traditional Pote Gallego

Ingredients (four servings)

  • Salt
  • 1 blood sausage (morcilla)
  • 12 cups of water (approx. 3 liters)
  • 2 smoked chorizo ​​sausages
  • 1/2 kilo of potatoes
  • 500 g broccoli
  • 500 g kale
  • 2 pork bones
  • 1 1/4 cup dried white beans (250 g)
  • 1 pork shoulder (lacón gallego)
  • 1 piece of bacon unto (lard), preferably yellow (250 g)

Instructions

potatoes
  • Soak the white beans overnight,  but no longer than 8 hours. Then pour off the water and set them aside.
  • Find a saucepan and put in three liters of water, salt, bones, unto, pork shoulder and chorizo and set on medium heat.
  • In a separate saucepan, add the beans  along with some water (without salt). When this boils, quickly pour off the water and return them to the saucepan with cold water. Repeat this one more time before adding the beans to the other saucepan.
  • Cook everything for 30 minutes.
  • Wash, peel and cut the potatoes into thin slices.
  • Wash the broccoli and cut up. Rinse with cold water in a colander and allow the water to drain.
  • Add the potatoes, broccoli and kale. Let it cook for another 30 minutes.

A few tips

About the ingredients

  • It may be difficult to find kale out of season. If this is the case,  you can replace it with regular cabbage.
  • First you serve the kraft,  then meat, beans and finally the potatoes on top.
  • You can add small pieces of veal or other types of red meat. White meat is not recommended,  as this is not traditional.
  • You can also add  extra chorizo, blood sausage and potatoes. It just depends on what you like.

About the spice

pote-gallego2

Be careful how much salt you use, and also make sure that the meat you use is not salted, as the stew should not be too salty. If it still gets too salty,  add more water to the saucepan. Then, if it does not work, remove a quarter of the liquid in the saucepan and replace it with water.

If you end up with salty meat, especially pork shoulder, leave it to soak for a few days before making Pote Gallego. Change the water every 12 hours. If you still want, you can take off a piece and use that salt. It will give the stew a strong taste.

Serving tips

Your  paw gallego will have an even better taste if you  leave it for a few days. So before you serve it, save some leftover food later. Or just make it in advance so that the flavors can be mixed and become more intense.

Although  paw gallego is  often served alone, this does not mean that it will not taste good with homemade bread on the side. It is popular in winter, as it is served warm, but tastes good all the rest of the year as well.

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