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Pote Gallego

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Ingredients

  • 1 lb of pork shoulder, diced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 potatoes, peeled and diced
  • 1 bunch of turnip greens, chopped
  • 1 bunch of collard greens, chopped
  • 8 cups of chicken or vegetable broth
  • 1 tsp of paprika
  • Salt and pepper to taste

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Pote Gallego

Created by: Howcan Team

Ingredients

  • 1 lb of pork shoulder, diced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 potatoes, peeled and diced
  • 1 bunch of turnip greens, chopped
  • 1 bunch of collard greens, chopped
  • 8 cups of chicken or vegetable broth
  • 1 tsp of paprika
  • Salt and pepper to taste

Instructions

  • In a large pot, sauté the diced pork shoulder over medium heat until browned.
  • Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
  • Stir in the diced potatoes, chopped turnip greens, and collard greens.
  • Pour in the chicken or vegetable broth and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the pork is tender and the greens are cooked.
  • Season the soup with paprika, salt, and pepper to taste.
  • Serve hot and enjoy!
Main CourseSoup
SpanishGalician

Pote Gallego is a traditional Galician stew hailing from the northwestern region of Spain. This hearty dish features a mix of greens, potatoes, and pork, creating a flavorful and comforting meal. The dish has humble origins, rooted in the rural farming communities of Galicia, where it was a staple for hardworking farmers. The key to a delicious Pote Gallego lies in the quality of the ingredients, particularly the Galician greens and the pork, which should be tender and flavorful. Today, this dish can be enjoyed in traditional Galician restaurants across the region, with each chef adding their own unique touch to the classic recipe.

80 min

|

6

|

320 calories

Instructions

  • In a large pot, sauté the diced pork shoulder over medium heat until browned.
  • Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
  • Stir in the diced potatoes, chopped turnip greens, and collard greens.
  • Pour in the chicken or vegetable broth and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the pork is tender and the greens are cooked.
  • Season the soup with paprika, salt, and pepper to taste.
  • Serve hot and enjoy!
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