One Pot Potaje
Potaje is a traditional Spanish stew that has been adapted throughout Latin America, combining beans, meats, and vegetables in a slow-simmered, deeply flavorful broth. This version uses our own Basque Chorizo, which brings a smoky, slightly spicy depth thanks to the high-quality chilis in the blend.

Ingredients
- ½ cup (118 ml) chickpeas
- ½ cup (118 ml) white beans
- ½ cup (118 ml) scarlet runner beans
- Salt to taste (at least 2 tbsp kosher salt)
- 1 lb (454 g) pork belly, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) Gerome’s Market Fresh Basque Chorizo, sliced into ½-inch (1.5 cm) rounds
- ¼ cup (118 ml) dry or cream sherry
- 1 quart (1.05 L) pork bone broth (or chicken stock if unavailable)
- ½ cup (118 ml) puréed tomatoes
- 1 onion, sliced
- 4 cloves garlic, chopped
- 1 bay leaf
- 1 bell pepper, diced
- 1 bunch collard greens, chopped
- ½ lemon
Instructions
1. Soak the beans overnight in salted water. Drain before cooking.
2. In a large heavy-bottomed pot, sear the pork belly over medium heat until browned and crispy. Remove and set aside.
3. Add the chorizo to the same pot, searing until lightly browned. Remove and set aside.
4. In the remaining fat, sauté the onion, garlic, bell pepper, and bay leaf until the onions turn translucent (about 5 minutes).
5. Deglaze the pot with sherry, scraping up any browned bits from the bottom.
6. Return the pork belly and chorizo to the pot, then add the drained beans and stir to combine.
7. Stir in the puréed tomatoes, followed by the pork bone broth (or chicken stock). Ensure the liquid fully covers the ingredients.
8. Bring to a boil, then cover and simmer on low for 4 hours, stirring occasionally. Add water if needed.
9. Five minutes before serving, stir in the collard greens and cook until just tender.
10. Taste and adjust seasoning as needed. Serve with a squeeze of fresh lemon.