Ingredients with Measurements:
- 1 lb. boneless pork shoulder, cut into chunks
- 4 cups chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp. dried thyme
- 1 lb. potatoes, peeled and cut into chunks
- 4 carrots, peeled and cut into chunks
- 1 cup chopped cabbage
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the pork, chicken broth, onion, garlic, bay leaves, and thyme.
2. Cover and cook on low for 6-8 hours or until the pork is tender.
3. Add the potatoes, carrots, and cabbage to the slow cooker.
4. Cover and cook on low for an additional 2-3 hours or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-11 hours
5. Temperature:
- Low heat setting on the slow cooker
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 25g
- Protein: 20g
Substitutions for ingredients:
- Pork can be substituted with beef or chicken
- Chicken broth can be substituted with vegetable broth
- Cabbage can be substituted with kale or spinach
Variations:
- Add chopped leeks or celery for extra flavor
- Substitute sweet potatoes for regular potatoes
- Add a can of white beans for extra protein
Tips and tricks:
- Brown the pork before adding it to the slow cooker for extra flavor
- Add a splash of apple cider vinegar for a tangy kick
- Serve with crusty bread for dipping
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top
Garnishes:
- Fresh thyme or parsley
Pairings:
- Crusty bread or rolls
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the vegetables are not tender enough, cook for an additional hour or until desired tenderness is reached
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F before serving
Food history:
- Potée is a traditional French stew that originated in the Loire Valley region
Flavor profiles:
- Savory, hearty, and comforting
Serving suggestions:
- Serve with a glass of red wine for a classic French meal
Related Categories
Cooking Method: N/A
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Region: French
Taste: Savory, Herbal, Earthy, Aromatic, Comforting