Pote Asturiano
From Eating Asturias, the Encyclopedia of Asturian Gastronomy
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
- 300 g Fabes
- a double compango (1 morcilla, 2 chorizo, 2 pieces panceta)
- 1 slice of lacón
- a large bunch of berza
- 3 large potatoes
- salt
Instructions
- 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.
- 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.
- ↑ 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
- ↑ 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.”
- ↑ Méndez Riestra, Eduardo. Diccionario de cocina y gastronomía de Asturias. 1st ed., Trea, 2017. pp 494-495
