potaje de coles

Very similar to the Potaje de Berza found in Mama’s previous cookbook, the Potaje de Coles, instead is made with cabbage rather than runner beans giving the stew a whole new taste.

  • 500 G Pork Collar
  • 500 G Stewing Steak
  • 1 Pig’s trotter
  • 110 G Pork Belly
  • 110 G Black Pudding
  • 110 G Chorizo
  • 1/2 KG CABBAGE
  • 2 Garlic Cloves
  • 1 Medium Onion
  • 2 Fresh tomatoes
  • 1 Large Pumpkin Slice
  • 5 Potatoes
  • 400 G Butter Beans
  • 400 G ChickPeas
  • 1 tsp Paprika
  • 8 Whole Black
  • Peppercorns
  • 1 tsp Cumin Powder


In a pressure cooker, place your pork collar, stewing steak, pig’s trotter, pork belly, chorizo, whole, peeled garlic cloves, one onion cut in two, tomatoes cut in two, pumpkin, chopped mint, teaspoon of paprika, eight whole black peppercorns and one teaspoon of cumin powder.

Cover your ingredients with boiling water and season with salt. This should take 45 minutes in a pressure cooker, or alternatively cook until tender in a casserole dish, continually topping up with water.

Once everything is tender, remove the meat, pig’s trotters and chorizo and blend the remaining vegetables. Add your chopped up cabbage, chickpeas, butter beans, black pudding and potatoes to your blended pan. Cook for 15 minutes in a pressure cooker and remove from the heat.

Alternatively, place in a casserole dish, partially covered for 30 – 40 minutes or until tender, topping up with water as required.

Place your meat and chorizo back in with all your ingredients once everything is tender and soft.