Potée Champenoise with Smoked Pork and Vegetables

Ingredients

• 1.5 kg (3.3 lbs) smoked pork shoulder, bone-in 1.5 kg (3.3 lbs) smoked pork shoulder, bone-in
• 2 onions, peeled and quartered 2 onions, peeled and quartered
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and quartered 4 potatoes, peeled and quartered
• 1 small cabbage, cut into wedges 1 small cabbage, cut into wedges
• 2 leeks, trimmed and sliced 2 leeks, trimmed and sliced
• 4 bay leaves 4 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon salt 1 teaspoon salt
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, place the smoked pork shoulder, onions, and garlic.
2. 2.
   Add the bay leaves, dried thyme, black peppercorns, and salt.
3. 3.
   Pour in the chicken or vegetable broth, ensuring the pork is fully submerged.
4. 4.
   Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer for 1 hour.
5. 5.
   Add the carrots, potatoes, cabbage, and leeks to the pot. Continue simmering for another 45 minutes to 1 hour, or until the pork is tender and the vegetables are cooked through.
6. 6.
   Remove the pork from the pot and let it rest for a few minutes. Slice the meat into thick slices.
7. 7.
   To serve, place a few slices of smoked pork in each bowl and ladle the vegetables and broth over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Smoked pork shoulder — Ensure the smoked pork shoulder is of high quality and has a good balance of fat and meat. This will contribute to the rich flavor and tenderness of the dish.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika or add a small amount of liquid smoke to the broth.
• Feel free to customize the vegetables based on what is in season or what you have on hand.
• Serve the Potée Champenoise with a dollop of Dijon mustard for an extra tangy kick.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• This dish can be easily adapted for slow cookers or pressure cookers for added convenience.

Serving advice

Serve the Potée Champenoise in deep bowls, allowing each person to have a generous portion of smoked pork, vegetables, and broth. Accompany it with crusty bread to soak up the flavorful broth.

Presentation advice

Garnish each bowl with a sprig of fresh parsley to add a pop of color. The vibrant hues of the vegetables against the rich broth create an inviting and appetizing presentation.