Main CourseDinner

Pote Gallego

Name: Pote Gallego
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 porties
Cuisine: spanish
Ingredients: 250 g dried white bean soaked overnight; 750 g potato peeled and cut into large chunks; 500 g collard green stems removed, chopped; 300 g smoked ham hock; 100 g pancetta cubed; 150 g chorizo sliced; 1 st onion chopped; 2 teentje garlic clove minced; 2 el olive oil; 2 l water; 1 tl salt; 0,5 tl black pepper freshly ground

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 50 min
Porties: 6
Moeilijkheid: Gemiddeld

Mise-en-place

Ingrediënten

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 stonion, chopped
2 teentjegarlic clove, minced
2 elolive oil
2 lwater
1 tlsalt
0,5 tlblack pepper, freshly ground

Keukengerei

slotted spoon · large pot · dutch oven · cutting board · knife · pan

De bereidingswijze

Stap voor stap

1
Drain the soaked white beans and rinse them thoroughly under cold water.
Ongeveer 2 min
2
In a large pot or Dutch oven, combine the drained beans, smoked ham hock, and water. Bring to a boil.
Ongeveer 10 min
3
Reduce the heat to low, cover, and simmer for 60 minutes, or until the beans are tender.
Ongeveer 1 uur
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 7 min
6
Add the chopped onion to the pan with the rendered fat and sauté until softened, about 5 minutes.
Ongeveer 5 min
7
Stir in the minced garlic and cook for another minute until fragrant.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 30 min
Tip van de kok: Taste and adjust seasoning as needed.
12
Ladle the Pote Gallego into bowls and garnish with the crispy pancetta before serving.
Ongeveer 1 min

Goed bewaren

Bewaren

Store leftover Pote Gallego in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if needed.