Potaje de Garbanzos
(poh-TAH-heh deh gar-BAHN-zos)
La Olla Mágica: Instant Pot Heritage
In a Cuban-American household, the hiss of the pressure cooker is the soundtrack of the late afternoon. This isn't a light, delicate soup; it is a heavy, smoky, pork-laced stew designed to coat the back of a spoon and the ribs of the working class. The secret to bridging the gap between abuela's stovetop and the modern American weeknight lies in the Instant Pot, rendering the fat of dry-cured Spanish chorizo, and the ancient, non-negotiable trick of mashing a handful of soft chickpeas at the very end to thicken the broth.
Before you start
Soak the chickpeas overnight.
Submerge the dried chickpeas in a large bowl with at least three inches of cold water and a heavy pinch of salt. Let them hydrate at room temperature for 8 to 12 hours before draining and rinsing well. Unsoaked beans will cook unevenly and split under pressure.
Ingredients
- dried chickpeas1 lb
- olive oil1 tbsp
- dry-cured Spanish chorizo4 oz
- thick-cut smoked bacon3 slices
- yellow onion1 large
- green bell pepper1 med
- garlic5 cloves
- tomato sauce1/2 cup
- ground cumin1 tsp
- dried oregano1 tsp
- smoked paprika1/2 tsp
- smoked ham hock1 large
- bay leaf1 large
- water or low-sodium chicken broth6 cup
- dry white wine1/4 cup
- Russet or Yukon Gold potatoes2 med
- butternut squash1 cup
- green cabbage2 cup
- kosher salt and black pepperto taste
Method
- 01
Render the pork fat to build the foundation.
Set the Instant Pot to the sauté function. Add the olive oil, chopped bacon, and sliced chorizo, cooking until the fat renders out and releases a smoky red oil, about 4 to 5 minutes.
- 02
Sauté the sofrito directly in the rendered meat fat.
Leave the meats in the pot and add the diced onion and bell pepper, cooking until softened. Stir in the garlic, cumin, oregano, and smoked paprika for one minute until highly fragrant, then pour in the white wine to deglaze the pot, scraping up any browned bits before stirring in the tomato sauce.
- 03
Pressure cook the beans and ham hock.
Add the soaked chickpeas to the pot and nestle the smoked ham hock right into the center. Drop in the bay leaf and pour in the water or broth. Cancel the sauté function, secure the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
- 04
Release the pressure and shred the pork.
When the timer finishes, allow a 10-minute natural pressure release before venting the remaining steam. Remove the ham hock to a cutting board, shred the usable meat back into the pot, and discard the bone and excess fat.
- 05
Simmer the starches and cabbage until tender.
Add the potatoes, butternut squash, and cabbage to the pot. Switch the Instant Pot back to sauté and let the stew simmer vigorously, uncovered, for 15 to 20 minutes until the vegetables are fork-tender and the cabbage is wilted.
- 06
Mash a portion of the stew to thicken the broth.
Scoop out a half cup of the chickpeas and potatoes into a small bowl, crush them into a thick paste with a fork, and stir them back into the bubbling pot. Watch the thin liquid instantly transform into a rich, velvety stew, then taste and adjust the seasoning with salt and pepper.
Notes
Wait to salt the stew until the absolute end.
The cured chorizo, bacon, and ham hock release a massive sodium payload as they cook under pressure. Adjusting the salt before the final simmer risks ruining the entire dish.
Firm Spanish chorizo is entirely different from Mexican chorizo.
You must use dry-cured Spanish chorizo, usually found near the deli charcuterie. Raw, crumbly Mexican chorizo will disintegrate and ruin the texture of the stew.
From Cook Cuban in America.