French-Style Pork Stew
Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV
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, ...