(Opcionalmente se pueden usar verduras en la receta tradicional)
ELABORACIÓN DE POTE GALLEGO A MI GUSTO
En la receta tradicional, se pueden usar también alubias blancas en vez de garbanzos y usar grelos, berza, etc.
Empezaremos por poner la noche de antes a remojo los garbanzos, la panceta, el hueso de espinazo y las costillas, en un bol o cazuela con agua.
Al día siguiente se pone una olla grande con agua y echamos los garbanzos, el hueso, la panceta y las costillas bien escurrido y la bola de unto rebozada en harina (como una albóndiga de tamaño grande) y se pone al fuego medio durante 1 hora aproximadamente.
Pasado ese tiempo se lavan las patatas que habremos pelado y cortado en trozos no muy grandes (en este momento si usáramos verduras las pondríamos) y el chorizo y lo dejamos una media hora a fuego no muy fuerte. Probar de sal y añadir si hiciera falta.
Servir caliente todo junto, patatas, la carne, el chorizo, la panceta y el hueso, (si usáramos verduras también se servirían todas juntas con los garbanzos y patatas y la carne por otro lado).
Delicioso y tradicional plato para este tiempo frio.
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