Traditional Galician Stew
This traditional Galician Stew, known locally as 'Pote Gallego,' is a hearty and comforting dish that embodies the rustic flavors of Northern Spain's Galicia region, nestled above Portugal. Passed through generations, this dish was cherished by my grandfather and has been lovingly preserved through my family. Simple yet delectable, it's comprised of tender meats, robust beans, and earthy cabbage, offering warmth and sustenance without the need for lavish herbs or spices. While the beans soak overnight, the active preparation is minimal, making it an approachable recipe that delivers rich and savory results.
12
Servings
375
Calories
13
Ingredients
Ingredients
cannellini beans, dried
1 lb (rinsed and soaked overnight)
salt pork
3/4 lb
beef shank
1 lb (with bone)
beef bone
1 (with marrow)
chicken legs
3
chorizo sausage, Spanish
1 (unsmoked)
ham hock
1 (cured, NOT smoked)
blood sausage (morcilla)
1 (preferably with onions)
onion
1 (peeled)
napa cabbage
1 large (outer dark leaves chopped)
red potatoes
1 lb (peeled and chopped into chunks)
salt
to taste
black peppercorns
1/2 teaspoon
Instructions
1
Rinse the cannellini beans thoroughly, discarding any that are damaged or discolored. Place them in a large pot with 1 tablespoon of salt and cover with water by at least 4 inches. Allow them to soak overnight or for at least 8 hours.
2
In a heavy-bottomed pot, add the salt pork, beef shank, marrow bone, chorizo, and the cured ham hock. Cover these ingredients with cold water, ensuring the water level is about 3 inches over the meats. Bring to a vigorous boil over high heat.
3
As the water boils, skim off any gray foam rising to the surface with a spoon. This foam is produced as the meats cook.
4
Add the soaked and drained beans, whole onion, and black peppercorns to the pot. Bring back to a boil, then cover and reduce to a strong simmer. Allow the stew to cook this way for about 2 hours.
5
While the stew simmers, prepare the napa cabbage. Remove and roughly chop the outer dark green leaves, stripping the core. Set aside. Quarter the inner light green cabbage, cut out the core, and chop each quarter into large chunks.
6
Check the pot every 30 minutes during the cooking time, skimming off any additional gray scum from the surface.
7
Once the broth is thickening and the beans are nearing tenderness, add the morcilla (blood sausage), 1/2 teaspoon of salt, the red potatoes, and the prepared dark green cabbage leaves. Increase the heat to return the pot to a boil, then cover and lower to a simmer for about 20 minutes.
8
Taste the broth for salt and adjust seasoning as necessary. Add the remaining cabbage chunks. Cover and continue to cook until the cabbage is very tender, about 40 minutes more. Adjust seasoning again if needed.
9
Before serving, remove the meats from the pot and chop them into bite-sized pieces, excluding the chorizo and morcilla. Discard bones and excess fat, then return the chopped meats to the pot.
10
Slice the chorizo and morcilla. Place a few slices at the bottom of each serving bowl. Top with the hot soup and serve immediately, savoring every flavorful spoonful.
Nutrition Information
17g
Fat
33g
Carbs
25g
Protein
7g
Fiber
458mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Galician Stew?
Traditional Galician Stew, known locally as 'Pote Gallego,' is a hearty and comforting dish that embodies the rustic flavors of Northern Spain's Galicia region.
Where does Galician Stew originate?
This dish originates from the Galicia region of Northern Spain, which is situated just above Portugal.
What are the primary ingredients in Pote Gallego?
The main components are tender meats, robust cannellini beans, and earthy napa cabbage.
How long should the cannellini beans be soaked?
The dried cannellini beans should be soaked overnight or for at least 8 hours.
Does this recipe require many herbs and spices?
No, this traditional recipe relies on simple, savory results without the need for lavish herbs or spices.
What type of ham hock is used in this stew?
The recipe specifies using a cured ham hock that is not smoked.
What meats are required for the Traditional Galician Stew?
The recipe includes salt pork, beef shank with bone, marrow bone, chicken legs, Spanish chorizo, cured ham hock, and morcilla.
Why is the water skimmed during the boiling process?
Skimming removes the gray foam or scum produced by the meats as they cook, resulting in a cleaner broth.
How much water should cover the meats initially?
The meats should be covered with cold water so that the water level is about 3 inches above the ingredients.
How long does the stew simmer with the beans and meats?
After the initial boil, the stew should cook at a strong simmer for about 2 hours.
How is the napa cabbage prepared for this recipe?
The outer dark green leaves are roughly chopped, while the inner light green cabbage is quartered and cut into large chunks.
What is morcilla?
Morcilla is a type of blood sausage, and for this recipe, it is preferably prepared with onions.
When should the morcilla and potatoes be added?
They should be added once the broth has thickened and the beans are nearing tenderness.
How long do the potatoes and dark green cabbage leaves cook?
They are simmered together for approximately 20 minutes before adding the remaining cabbage.
What is the final cooking time after adding the remaining cabbage?
The stew cooks for an additional 40 minutes until the cabbage is very tender.
How are the meats served?
Meats are removed from the pot, chopped into bite-sized pieces (excluding chorizo and morcilla), and then returned to the stew.
What should be discarded before serving?
You should discard the bones and any excess fat removed from the meats.
How are the chorizo and morcilla plated?
They are sliced and placed at the bottom of each serving bowl before adding the hot soup.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
How many calories are in a serving of Galician Stew?
There are 375 calories per serving.
What is the protein content per serving?
Each serving contains 25 grams of protein.
How much fat is in one serving?
One serving contains 17 grams of fat.
What is the fiber content of this dish?
Each serving provides 7 grams of fiber.
How much sodium is in this stew?
There is 458mg of sodium per serving.
What type of potatoes are best for this recipe?
Red potatoes are used, peeled and chopped into chunks.
Is the onion chopped or added whole?
One whole peeled onion is added to the pot during the initial simmering phase.
What kind of chorizo should be used?
The recipe calls for one unsmoked Spanish chorizo sausage.
Can I use a smoked ham hock?
The recipe specifically recommends a cured ham hock that is NOT smoked to maintain the traditional flavor profile.
What is the prep time involved?
While the beans must soak for at least 8 hours, the active preparation is minimal and approachable.
What is the carbohydrate count per serving?
Each serving contains 33 grams of carbohydrates.