Pote Asturiano

From Eating Asturias, the Encyclopedia of Asturian Gastronomy
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{|{{Infobox Recipe Begin}}
{{Infobox Recipe Image
| Image              = [[File:Pote Asturiano Recipe.jpg|center|300px|Pote Asturiano]]
| Caption            = Pote is the most loved soup in Asturias.
}}
{{Infobox Recipe Summary
|Time                =              | <!-- ex. "5 minutes" -->
|Rating              = 3            | <!-- number from 1-5 -->
|                                      <!-- categories can go from 1 to 9 -->
|Type1                = Soup & Stew            | <!-- subcategory of [[:Category:Recipes by type]] -->
|Type2                =              | <!-- subcategory of [[:Category:Recipes by type]] -->
|Ingredient1          = Compango            | <!-- subcategory of [[:Category:Recipes by ingredient]] -->
|Ingredient2          = Fabes            | <!-- subcategory of [[:Category:Recipes by ingredient]] -->
|Ingredient3          = Berza            | <!-- subcategory of [[:Category:Recipes by ingredient]] -->
|Technique1          = Slow Cooker            | <!-- subcategory of [[:Category:Recipes by preparation technique]] -->
|Technique2          =              | <!-- subcategory of [[:Category:Recipes by preparation technique]] -->
|Diet1                =              | <!-- subcategory of [[:Category:Recipes by diet]] -->
|Diet2                =              | <!-- subcategory of [[:Category:Recipes by diet]] -->
|Origin1              = Asturian            | <!-- subcategory of [[:Category:Recipes by origin]] -->
|Origin2              =              | <!-- subcategory of [[:Category:Recipes by origin]] -->
}}
{{Infobox Recipe Nutrition
|Reference            =              | <!-- citation for nutrition information -->
|ServingSize          = 240g
|Servings            = 8
|Calories            = 345
|Protein              = 17.4
|Carbohydrates        = 30.6
|  Fiber              = 4.1
|  Starch            = 21.4
|  Sugars            = 1.2
|TotalFat            = 17.7
|  SaturatedFat      = 6.4
|  TransFat          = 0
|  MonoFat            = 8.3
|  PolyFat            = 2
|    Omega3          = 19  | <!-- in milligrams -->
|    Omega6          = 1618  | <!-- in milligrams -->
|  Cholesterol        = 42
| <!-- --- Vitamins --- -->
|VitaminA            = 27
|Folate              = 22
|VitaminB1            = 51  | <!-- a.k.a. Thiamine          -->
|VitaminB2            = 27  | <!-- a.k.a. Riboflavin        -->
|VitaminB3            = 35  | <!-- a.k.a. Niacin            -->
|VitaminB5            = 26  | <!-- a.k.a. Panthothenic Acid -->
|VitaminB6            = 59  | <!-- a.k.a. Pyridoxine        -->
|VitaminB12          = 35  | <!-- a.k.a. Cyanocobalamin    -->
|VitaminC            = 52
|VitaminD            = 5
|VitaminE            = 3
|VitaminK            = 64
| <!-- --- Minerals --- -->
|Calcium              = 6
|Copper              = 38
|Iron                = 14
|Magnesium            = 27
|Manganese            = 26
|Phosphorus          = 31
|Potassium            = 20
|Selenium            = 25
|Sodium              = 680 | <!-- in milligrams -->
|Zinc                = 29
}}
|}
''Pote'' is not one soup. It is hundreds of soups. That is, it is a style of soup making that does not have a fixed single recipe. Originally named for the ''pottage''<ref>''Pottage'' is the collective name for a staple soup that was made by boiling vegetables, grains, and, if available, meat or fish. It was a staple of the medieval European diet. See: Smith, Edward (1873). ''Foods''. D. Appleton. and Stavely, Keith W. F.; Fitzgerald, Kathleen (2011). ''Northern Hospitality: Cooking by the Book in New England''. University of Massachusetts Press. ISBN: <bdi>978-1-55849-861-7</bdi></ref> common across all of medieval Europe, it is today defined as a particularly Asturian and Galician version of the Spanish type of pottage, known as ''olla podrida'' or simply ''olla''.<ref>Real Academia Española (2020) ''Diccionario de la lengua española'' Retrieved April 7, 2021. from <nowiki>https://dle.rae.es/pote</nowiki> and <nowiki>https://dle.rae.es/olla</nowiki>; particularly this “f. ''olla que, además de la carne, tocino y legumbres, tiene en abundancia jamón, aves, embutidos y otras cosas suculentas''.”</ref>
''Pote'' is not one soup. It is hundreds of soups. That is, it is a style of soup making that does not have a fixed single recipe. Originally named for the ''pottage''<ref>''Pottage'' is the collective name for a staple soup that was made by boiling vegetables, grains, and, if available, meat or fish. It was a staple of the medieval European diet. See: Smith, Edward (1873). ''Foods''. D. Appleton. and Stavely, Keith W. F.; Fitzgerald, Kathleen (2011). ''Northern Hospitality: Cooking by the Book in New England''. University of Massachusetts Press. ISBN: <bdi>978-1-55849-861-7</bdi></ref> common across all of medieval Europe, it is today defined as a particularly Asturian and Galician version of the Spanish type of pottage, known as ''olla podrida'' or simply ''olla''.<ref>Real Academia Española (2020) ''Diccionario de la lengua española'' Retrieved April 7, 2021. from <nowiki>https://dle.rae.es/pote</nowiki> and <nowiki>https://dle.rae.es/olla</nowiki>; particularly this “f. ''olla que, además de la carne, tocino y legumbres, tiene en abundancia jamón, aves, embutidos y otras cosas suculentas''.”</ref>


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# The next morning wash and chop your berza and add it to the pot along with all of the meats
# The next morning wash and chop your berza and add it to the pot along with all of the meats
# After an hour, add your three potatoes, cut into chunks, and cook on high until the potatoes are tender; 60-90 minutes.
# After an hour, add your three potatoes, cut into chunks, and cook on high until the potatoes are tender; 60-90 minutes.
[[Category:Medium Difficulty Recipes]]
[[Category:Compango Recipes]]
[[Category:Fabes Recipes]]
[[Category:Berza Recipes]]
[[Category:Asturian Recipes]]
[[Category:Soup & Stew Recipes]]
[[Category:Slow Cooker Recipes]]

Revision as of 08:38, 21 November 2022

Pote Asturiano

Pote is the most loved soup in Asturias.
Summary
Type Category
Ingredient Categories
Technique Category
Origin Category
Difficulty:Medium
Nutrition
Nutrition Facts
Serving Size 240g Servings in recipe 8
Amount Per Serving
Calories 345 Calories from Fat 159
% Daily Value*
Total Fat 17.7g 27%
    Saturated Fat 6.4g 32%
    Trans Fat 0g
    Monounsaturated Fat 8.3g
    Polyunsaturated Fat 2g
      Omega-3 19mg
      Omega-6 1618mg
Cholesterol 42mg 14%
Sodium 680mg 2%
Total Carbohydrate 30.6g 10%
    Dietary Fiber 4.1g 16%
    Sugars 1g
Protein 17.4g
Vitamin A 27% Folate 22%
Vitamin B1 51% Vitamin B2 27%
Vitamin B3 35% Vitamin B5 26%
Vitamin B6 59% Vitamin B12 35%
Vitamin C 52% Vitamin D 5%
Vitamin E 3% Vitamin K 64%
Calcium 6% Copper 38%
Iron 14% Magnesium 27%
Manganese 26% Phosphorus 31%
Potassium 20% Selenium 25%
Sodium 28% Zinc 29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories 2,000 2,500
Total Fat Less than 65g 80g
  Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
  Dietary Fiber 25g 30g

Pote is not one soup. It is hundreds of soups. That is, it is a style of soup making that does not have a fixed single recipe. Originally named for the pottage[1] common across all of medieval Europe, it is today defined as a particularly Asturian and Galician version of the Spanish type of pottage, known as olla podrida or simply olla.[2]

Today pote is more similar to the cassoulet of France than to the olla podrida of middle Spain.[3] This recipe makes use of a slow cooker. You can make it without one by soaking the beans overnight and assembling the remainder the next day.

Ingredients

Instructions

  1. The night before put the dried fabes in the slow cooker, salt them liberally, and fill the slow cooker almost full with water. Cook on low overnight.
  2. The next morning wash and chop your berza and add it to the pot along with all of the meats
  3. After an hour, add your three potatoes, cut into chunks, and cook on high until the potatoes are tender; 60-90 minutes.
  1. ↑ Pottage is the collective name for a staple soup that was made by boiling vegetables, grains, and, if available, meat or fish. It was a staple of the medieval European diet. See: Smith, Edward (1873). Foods. D. Appleton. and Stavely, Keith W. F.; Fitzgerald, Kathleen (2011). Northern Hospitality: Cooking by the Book in New England. University of Massachusetts Press. ISBN: 978-1-55849-861-7
  2. ↑ Real Academia Española (2020) Diccionario de la lengua española Retrieved April 7, 2021. from https://dle.rae.es/pote and https://dle.rae.es/olla; particularly this “f. olla que, además de la carne, tocino y legumbres, tiene en abundancia jamón, aves, embutidos y otras cosas suculentas.”
  3. ↑ Méndez Riestra, Eduardo. Diccionario de cocina y gastronomía de Asturias. 1st ed., Trea, 2017. pp 494-495
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