🇪🇸 Spain · Food
Pote Gallego (Galician Pot Stew)
By eatmundo · July 7, 2026
🇪🇸 ESA hearty and comforting stew from Galicia, Spain, packed with tender white beans, potatoes, and kale, enriched by the savory depth of smoked pork, chorizo, and bacon. This warming dish is a true taste of Galician tradition, perfect for chilly days.
Ingredients
check them off as you prepareHow to Make It
- 1
If using dried white beans, soak them in plenty of cold water overnight (at least 12 hours) and then drain thoroughly. For canned beans, rinse well and set aside.
- 2
In a large, heavy-bottomed pot or Dutch oven (at least 5-liter capacity), combine the soaked and drained white beans with the smoked pork ribs, chorizo, and pork fat (unto). Cover with 2.5 liters of cold water and bring to a gentle boil over medium-high heat.
- 3
Once boiling, reduce the heat to low, skim off any foam that rises to the surface, and let it simmer, partially covered, for 45 minutes to tenderize the meats and beans.
- 4
While the stew simmers, prepare the vegetables. Wash the kale thoroughly, remove the thick stems, and finely chop the leaves. Peel and roughly chop the potatoes into uniform, bite-sized pieces (about 2-3 cm). Peel and finely dice the onion and mince the garlic.
- 5
After 45 minutes, add the chopped kale and potatoes to the pot. Continue to simmer for another 30 minutes, or until the potatoes are tender when pierced with a fork and the kale is soft but still vibrant green.
- 6
In a small frying pan, heat 2 tablespoons of olive oil over medium heat. Sauté the diced onion for 5-7 minutes until softened and translucent, then add the minced garlic and cook for another minute until fragrant, being careful not to let it brown. This is your *refogado*.
- 7
Stir the *refogado* into the stew, mixing well. Taste and adjust salt if necessary, remembering the cured meats will contribute salinity. Let it simmer for a final 5-10 minutes for the flavors to meld beautifully.
- 8
Before serving, carefully remove the meats and dice them into smaller, manageable pieces. Return the diced meats to the pot. Serve hot in deep bowls, ensuring each portion has a good mix of broth, vegetables, and meat.
Frequently Asked Questions
What type of kale should I use for Pote Gallego?+
Traditionally, *grelos* (turnip greens) or *berzas* (collard greens) are used. If unavailable, savoy cabbage or standard kale are excellent substitutions, providing a similar hearty texture and earthy flavor profile.
Can I make Pote Gallego vegetarian or vegan?+
While the traditional version is meat-heavy, you can adapt it by omitting the meats and pork fat, adding more beans and vegetables, and using a vegetable broth for a flavorful vegetarian stew.
How can I store leftover Pote Gallego?+
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes exceptionally well for up to 3 months; simply thaw overnight in the fridge and reheat gently on the stovetop.
Why is my Pote Gallego broth not thick enough?+
The starch from the potatoes and beans should naturally thicken the broth. If it's too thin, you can mash a few of the cooked potato pieces against the side of the pot or remove a small ladle of beans and potatoes, mash them, and stir back into the stew.
🇪🇸 ESMundo Match
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