Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV
We wanted a stew with lots of pork flavor but without a lot of heaviness. Could a traditional French recipe pave the way?
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, ...