La Potee Auvergnate

La Potee Auvergnate is a traditional, rustic stew from the Auvergne region of France that serves as a perfect comfort food for chilly evenings. This dish combines savory smoked pork chops, rich sausages, and crispy bacon with tender white beans and hearty cabbage. Slow-cooked in a flavorful broth infused with rosemary, thyme, and bay leaves, the ingredients meld together to create a deep, aromatic profile. The addition of a calf's foot (optional) adds a luxurious gelatinous texture to the broth. It is a satisfying, protein-rich meal that tastes even better the next day, making it ideal for batch cooking and family gatherings.

Cooking Method: Baking, Boiling, Smoking

Cuisine: French

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1983.0

Dietary: Gluten-free

Description

La Potee Auvergnate is a traditional, rustic stew from the Auvergne region of France that serves as a perfect comfort food for chilly evenings. This dish combines savory smoked pork chops, rich sausages, and crispy bacon with tender white beans and hearty cabbage. Slow-cooked in a flavorful broth infused with rosemary, thyme, and bay leaves, the ingredients meld together to create a deep, aromatic profile. The addition of a calf's foot (optional) adds a luxurious gelatinous texture to the broth. It is a satisfying, protein-rich meal that tastes even better the next day, making it ideal for batch cooking and family gatherings.

Ingredients

2 Garlic Sausages 1 sm Sprig rosemary
6 oz Bacon, in one piece 1 Sprig thyme
2 md Onions; thinly sliced 4 Bay leaves
24 Garlic Cloves; peeled Pepper; to taste
1 lbs Pork stew meat
1 teaspoons Salt; or as desired
1/2 cups Dry great northern beans
12 oz Smoked pork chops
5 cups Low-sodium chicken broth 1 sm Head green cabbage

Directions

1
Soak the dry great northern beans in cold water overnight, then drain and rinse.
2
In a large heavy-bottomed pot, cook the bacon over medium heat until crisp, then remove and set aside, leaving the fat in the pot.
3
Add the thinly sliced onions and peeled garlic cloves to the pot, saut&# 195;Â©ing until softened and translucent.
4
Add the sausages, smoked pork chops, and pork stew meat to the pot; brown the meat on all sides.
5
Add the drained beans, calf's foot (if using), potatoes, low-sodium chicken broth, rosemary sprig, thyme sprig, and bay leaves.
6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
7
Chop the green cabbage and add it to the pot; continue simmering covered for another 30-45 minutes until the beans and cabbage are tender.
8
Season with salt and pepper to taste, adjusting for the saltiness of the smoked meats and bacon.
9
Remove the bay leaves, rosemary, and thyme stems before serving hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1983.0kcal

% Daily Value *
Total Fat 126.5g195%
Saturated Fat 40.6g204%
Cholesterol 452.8mg151%
Sodium 3299.2mg138%
Total Carbohydrate 9.6g4%
Dietary Fiber 1.7g7%
Sugars 4.1g
Protein 178.2g357%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using dry beans, soaking overnight is essential. If using canned beans, rinse them and add them in the last 30 minutes of cooking.

The calf's foot adds a traditional gelatinous richness to the broth. It is optional but recommended for authentic texture. Remove and discard the foot before serving.

This stew improves in flavor after resting. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

If the stew is too thick, add more chicken broth or water during the simmering process.

Keywords: auvergne, potee, french stew, smoked pork, cabbage, beans, sausage, bacon, comfort food, hearty, rosemary, thyme, slow cook, traditional, winter meal, peasant stew, protein, broth, garlic, onion

Read it online: https://www.chefs-mate.com/recipe/la-potee-auvergnate/