French-Style Pork Stew

Name: French-Style Pork Stew
Yield: Serves 8 to 10
Cuisine: French
Ingredients: 6 parsley sprigs, plus 1/4 cup, chopped fresh parsley; 3 large sprigs, fresh thyme; 5 , garlic cloves, unpeeled; 2 , bay leaves; 1 tablespoon, black peppercorns; 2 , whole cloves; 5 cups, water; 4 cups, chicken broth; 3 pounds, boneless pork butt roast, trimmed and cut into 1- to 1 1/2-inch pieces; 1 meaty smoked ham, shank or 2 to 3 smoked ham hocks (1 1/4 pounds); 2 , onions, halved through root end, root end left intact; 4 , carrots, peeled, narrow end cut crosswise into 1/2-inch pieces, wide end halved lengthwise and cut into 1/2-inch pieces; 1 pound, Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces; 12 ounces, kielbasa sausage, halved lengthwise and then cut into 1/2-inch-thick slices; 1/2 head, savoy cabbage, shredded (8 cups)

29 comments

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?

SERVES8 to 10

TIME2¾ hours

has video

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, ...

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