Ingredients with Measurements:
- 2 lbs pork snouts and feet, cleaned and cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 cup frozen peas
- 1 tbsp cornstarch
- 2 tbsp cold water
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a Dutch oven or large pot, heat vegetable oil over medium-high heat. Add chopped onion and minced garlic and sauté until onion is translucent.
2. Add pork snouts and feet to the pot and brown on all sides.
3. Pour in beef broth and water, then add bay leaves, thyme, paprika, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and cover with a lid. Let simmer for 2 hours, stirring occasionally.
5. After 2 hours, add cubed potatoes, sliced carrots, and frozen peas to the pot. Stir to combine, then cover and let simmer for another 30 minutes or until vegetables are tender.
6. In a small bowl, whisk together cornstarch and cold water until smooth. Add the mixture to the pot and stir until the stew thickens.
7. Remove bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 360
Fat: 17g
Carbohydrates: 23g
Protein: 28g
Substitutions for ingredients:
- Pork snouts and feet can be substituted with pork shoulder or beef chuck.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add chopped celery and bell peppers for extra flavor and texture.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a splash of red wine for a richer taste.
Tips and tricks:
- Clean the pork snouts and feet thoroughly before cooking.
- Browning the meat before simmering adds depth of flavor to the stew.
- Use a slotted spoon to remove any excess fat from the surface of the stew.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
Serve with crusty bread or over mashed potatoes.
Suggested side dishes:
- Steamed green beans
- Roasted root vegetables
- Creamed spinach
Troubleshooting advice:
- If the stew is too thin, add more cornstarch and water mixture until desired thickness is achieved.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the pork snouts and feet thoroughly to avoid any risk of foodborne illness.
- Store leftovers promptly in the refrigerator to avoid bacterial growth.
Food history:
Snuten un Poten Stew is a traditional German dish that originated in the Rhineland region. It was originally a peasant dish made with inexpensive cuts of meat, such as pork snouts and feet, and vegetables.
Flavor profiles:
This stew has a rich and savory flavor, with a hint of sweetness from the carrots and peas.
Serving suggestions:
Serve hot with crusty bread or over mashed potatoes for a hearty and satisfying meal.
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