Potaje de berros (watercress stew)
- ½ kilogram of potatoes
- 200 g of pork (ribs)*
- 2 corn cobs
- 1 onion
- 1 pepper
- 2 cloves of garlic
- 1 tomato
* marinate the ribs for a few hours
Fill a copper with salted water and heat. Break the cobs into four pieces and add to the water. Chop a handful of watercress and add this to the copper. Alter cooking for half an hour, add the peeled and diced potatoes and a fried mixture of the crushed garlic, saffron, onion, tomato and the pepper.
Cook well and remove from the heat. To thicken up the stock the potatoes can be mashed. This dish is normally served with gofio, which is added by each diner guest according to their taste.