French-Style Pork Stew

From America's Test Kitchen Season 14: French-Style Dutch Oven Dinners

Why this recipe works:

To produce a rich, savory broth, we use three types of pork: pork butt, kielbasa, and smoked ham shank. Aromatics, herbs, and spices season a mixture of water and chicken broth, and a careful selection of vegetables—savoy cabbage, carrots, and potatoes—complete the meaty yet light dish.

To produce a rich, savory broth, we use three types of pork: pork butt, kielbasa, and smoked ham shank. Aromatics, herbs, and spices season a mixture of water and chicken broth, and a careful selection of vegetables—savoy cabbage, carrots, and potatoes—complete the meaty yet light dish.

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French-Style Pork Stew

We wanted a stew with lots of pork flavor but without a lot of heaviness. Could a traditional French recipe pave the way?

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Serves 8 to 10

Pork butt roast, often labeled Boston butt in the supermarket, is a very fatty cut, so don’t be surprised if you lose a pound or even a little more in the trimming process (the weight called for in the recipe takes this loss into account). Serve with crusty bread.

Ingredients

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