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Loading...A rustic, deeply satisfying stew from Galicia in northwestern Spain, brimming with creamy white beans, smoky chorizo, morcilla, and tender cuts of pork. Slowly simmered with turnip greens and sweet paprika, it is the kind of robust countryside meal that warms a table and rewards patience with rich, layered flavor.
Prep Time20 mins
Cook Time120 mins
Total Time140 mins
Servings6
Yield6 hearty bowls
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 52 gCarbs
- 14 gFiber
- 4 gSugar
- 38 gProtein
- 980 mgSodium
- 1450 mgPotassium
- 180 mgCalcium
- 7 mgIron
- 35 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the beans and broth
- 1 lb (450 g) dried large white beans (fabes or cannellini), soaked overnight and drained
- 8 cups cold water
- 2 bay leaves
- 1 tsp whole black peppercorns
For the meats and aromatics
- 3 tbsp extra-virgin olive oil
- 6 oz (170 g) thick-cut smoked bacon or panceta, diced
- 1 lb (450 g) boneless pork shoulder, cut into 1-inch cubes
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 tsp sweet Spanish smoked paprika (pimentón dulce)
- 1/4 tsp hot smoked paprika (pimentón picante), optional
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
For finishing
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 6 oz (170 g) dry-cured Spanish chorizo, casing removed and sliced into half-moons
- 6 oz (170 g) Spanish morcilla or cooked black pudding, sliced 1/2 inch thick
- 1 large bunch turnip greens (grelos) or collard greens, ribs removed and leaves roughly chopped
- 2 tbsp chopped flat-leaf parsley, for garnish
Directions
- Drain the soaked beans, place them in a heavy pot with the 8 cups of cold water, bay leaves, and peppercorns, bring to a gentle boil, then reduce heat and simmer uncovered for 45 minutes until just tender but not falling apart. Skim any foam that rises.
- Meanwhile, heat the olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook for 5 minutes until the fat begins to render. Add the pork shoulder cubes and brown on all sides, about 8 minutes total. Stir in the chopped onion and cook for 6 minutes until soft and translucent, then add the garlic and both paprikas and cook 1 minute more until fragrant.
- Using a slotted spoon, transfer the partially cooked beans to the Dutch oven along with 5 cups of their cooking liquid (reserve the rest). Add the salt and pepper, bring to a simmer, cover partially, and cook gently for 30 minutes, skimming any surface fat as needed.
- Add the potatoes and sliced chorizo to the pot and continue to simmer uncovered for 20 minutes, until the potatoes are tender and the broth has thickened slightly. If the stew looks dry, add a splash of the reserved bean cooking liquid.
- Slide in the sliced morcilla and the chopped greens, pressing them down into the broth. Simmer 8 to 10 minutes more, just until the greens are wilted and silky and the morcilla is warmed through. Taste and adjust salt and pepper.
- Remove from the heat and let the stew rest, covered, for 10 minutes so the flavors meld. Ladle into wide, shallow bowls, making sure each portion gets a mix of beans, meats, potatoes, and greens. Finish with a generous drizzle of olive oil and a sprinkle of parsley.
Cook’s Notes
- Soak the beans in cool water with 1 tablespoon of salt for 8 to 12 hours; this shortens cooking time and gives a creamier texture.
- Do not add salt to the bean cooking water until the beans are tender, as salt can toughen the skins during the initial simmer.
- Traditional Pote Gallego is best with grelos (Galician turnip greens), but collards, kale, or even spinach can be substituted in a pinch.
- For an even deeper flavor, brown the pork shoulder in small batches so it actually sears rather than steams in the pot.
- Morcilla is added at the very end because it is already cooked and will turn grainy and bitter if simmered too long; chorizo, on the other hand, benefits from longer cooking to release its paprika-rich fat.
- This stew tastes even better the next day, so consider making it a day ahead and reheating gently with a splash of water or broth.
