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Pote asturiano
White bean and cabbage stew
Pote asturiano: white bean, cabbage and potato stew with chorizo and morcilla
Before fabada became famous, pote was what simmered on every Asturian hearth: white beans, dark winter cabbage, potatoes and the cured pork mix the locals call compango. It is still the dish for a cold, wet weekday in the mining valleys around Mieres and Langreo, served from the pot with crusty bread. This contains pork (chorizo, morcilla, pork belly and ham hock). Chef's tip: add the morcilla only for the last 20 minutes and never stir hard after that, or it breaks up and clouds the broth.
- Total time
- 185 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 10 ½ oz dried large white beanssoaked overnight in cold water
- 1 smoked ham hockabout 500 g, soaked overnight if salty
- 5 ½ oz cured or salted pork bellyin one piece
- 2 Asturian or Spanish cooking chorizoabout 200 g
- 1 Asturian morcilla (smoked black pudding)about 150 g
- 1 ⅛ lb savoy cabbage or collard greenstough stalks removed, shredded
- 1 ⅛ lb waxy potatoespeeled, cut into chunks
- 1 tsp sweet smoked paprika
- 2 cloves garlicpeeled, whole
- 1 tsp saltto taste, at the end
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Method
0/7 doneStep 1: Drain 10 ½ oz dried large white beans. Put them in a large pot with 1 smoked ham hock, 5 ½ oz cured or salted pork belly and 2 cloves garlic and cover with 2.5 litres of cold water. Bring slowly to the boil, skimming off any grey foam.
15 minStep 2: Lower the heat so the surface barely trembles, cover with the lid slightly ajar and simmer for 1 hour. A common mistake is a rolling boil, which bursts the bean skins.
60 minStep 3: Add 2 Asturian or Spanish cooking chorizo and stir in 1 tsp sweet smoked paprika. Simmer for 30 minutes more, until the beans are almost tender.
30 minStep 4: Blanch 1 ⅛ lb savoy cabbage or collard greens in a separate pan of boiling water for 3 minutes and drain; this takes away its bitter edge. Add it to the pot with 1 ⅛ lb waxy potatoes.
5 minStep 5: Simmer for 20 minutes, then nestle 1 Asturian morcilla (smoked black pudding) on top and cook for another 20 minutes, until the potatoes are soft at the edges and the beans creamy right through.
40 minStep 6: Lift out the meats. Pull the ham hock meat from the bone and slice the chorizo, morcilla and pork belly. Taste the broth and add 1 tsp salt only now if it needs it.
Step 7: Mash a few potato chunks against the side of the pot to thicken the broth, return the meats and rest the pote off the heat for 15 minutes before serving in deep bowls.
15 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 38 g
- Carbs
- 46 g
- Fat
- 34 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pote asturiano take?
- About 185 minutes in total: 20 minutes to prepare and 165 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of sweet smoked paprika?
- Sweet paprika + a pinch of chipotle or a drop of liquid smoke.
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Perfect for:Winter warmers