History and origin
The abundance of the Alpujarra garden gathered in a lighter pot
Potaje de verano shifts the usual balance of a stew: vegetables lead here. Green beans, chard, carrot, pumpkin and tomato come together in a broth where chorizo appears in a small amount, as an accent rather than the focus.
The dish is associated with Almócita, Beires, Fondón and Padules, villages in the Alpujarra almeriense whose gardens provide abundant, varied vegetables. It keeps the patient character of a potaje while adapting it to the colourful textures and flavours of the summer pantry.
