Pote Asturiano

Pote is the most loved soup in Asturias.

Summary

Type Category

Soup & Stew

Ingredient Categories

Technique Category

Slow Cooker

Origin Category

Asturian

Difficulty:

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

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

[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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