Pote de Castañes

From Eating Asturias, the Encyclopedia of Asturian Gastronomy

Pote de Castañes

a pre-Columbian Exchange recipe for a pote made with chestnuts instead of potatoes.
Type Category
Ingredient Categories
Technique Category
Origin Category
Time:4 hours
Nutrition Facts
Serving Size 170 g Servings in recipe 8
Amount Per Serving
Calories 372 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
    Saturated Fat 6.6g 33%
    Trans Fat 0g
    Monounsaturated Fat 8.7g
    Polyunsaturated Fat 2.5g
      Omega-3 232mg
      Omega-6 2066mg
Cholesterol 42mg 14%
Sodium 673mg 2%
Total Carbohydrate 34.9g 12%
    Dietary Fiber 6.1g 24%
    Sugars 1g
Protein 16.1g
Vitamin A 28% Folate 26%
Vitamin B1 54% Vitamin B2 32%
Vitamin B3 30% Vitamin B5 24%
Vitamin B6 46% Vitamin B12 35%
Vitamin C 51% Vitamin D 5%
Vitamin E 3% Vitamin K 61%
Calcium 6% Copper 53%
Iron 12% Magnesium 23%
Manganese 47% Phosphorus 28%
Potassium 15% Selenium 25%
Sodium 28% Zinc 28%
* 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

Prior to the introduction of the potato from the Americas, the chestnut was the staple food of a good bit of the Asturian peasantry.[1] The number and variety of uses of this humble nut are pretty amazing when you look into the peasant food of Asturias. A whole vocabulary arose to describe the many uses of chestnuts, and the techniques for drying, boiling, roasting, peeling, and storing them.

The ones that featured in Pote were dried in a specific way. They were piled up, still in their burrs for several weeks to cause a small fermentation. Then the burrs were removed with a wooden or iron dibble before being bagged up and hung in the hórreo to finish drying.[2]

This recipe makes use of a slow cooker. If you begin this recipe in the morning on high, it will be ready for lunch. On low, it will be ready for dinner. The nice thing about slow cooker recipes for soups like this is that they better approximate the reality of a housewife puttering around the smoky kitchen watching the pot out of the corner of her eye.



  1. Peel and wash your chestnuts.
  2. Throw everything in your slow cooker and salt liberally.
  3. Choose high or low temperature on your slow cooker based on what meal you want the pote to be ready for.
  1. López, Pascual Pastor y. Memoria geognóstico-agrícola sobre la provincia de Asturias. Auseva, 1853.
  2. Méndez Riestra, Eduardo. Diccionario de cocina y gastronomía de Asturias. pp 154. 1st ed., Trea, 2017.