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French-Style Pork Stew

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, and potatoes—complete the meaty yet light dish.
Servings: 9
Author: America's Test Kitchen

Ingredients

  • 6 parsley sprigs plus 1/4 cup chopped fresh parsley
  • 3 large sprigs fresh thyme
  • 5 cloves garlic 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
  • ½ head savoy cabbage shredded (8 cups)

Instructions

  • Adjust oven rack to the middle position and heat the oven to 325 degrees.
  • Cut a 10-inch square of triple-thickness cheesecloth.
  • Place the parsley sprigs (fold or break to fit), thyme sprigs, garlic, bay leaves, peppercorns, and cloves in center of cheesecloth and tie into bundle with kitchen twine.

Cook the pork:

  • Bring the water, broth, pork, ham, onions, and herb bundle to a simmer in a large Dutch oven over medium-high heat, skimming off any scum that rises to surface.
  • Cover the pot and place in the oven.
  • Cook until the pork chunks are tender and a skewer inserted in the meat meets little resistance, 1 1/4 to 1 1/2 hours.

Cook the root vegetables:

  • Using a slotted spoon, discard the onions and herb bundle.
  • Transfer the ham to a plate.
  • Add the carrots and potatoes to the pot and stir to combine.
  • Cover the pot and return to the oven.
  • Cook until the vegetables are almost tender, 20 to 25 minutes.
  • When the ham is cool enough to handle, using 2 forks, remove the meat and shred into bite-size pieces; discard any skin and bones.

Cook the kielbasa and cabbage, finish and serve:

  • Add the shredded ham, kielbasa, and cabbage to the pot.
  • Stir to combine, cover, and return to oven.
  • Cook until the kielbasa is heated through and the cabbage is wilted and tender, 15 to 20 minutes.
  • Season with salt and pepper to taste, then stir in the chopped parsley.
  • Ladle into bowls and serve.

Notes

  • Pork butt roast, often labeled Boston butt in the supermarket, is a very fatty cut, so don’t be surprised if you lose a pound or even a little more in the trimming process (the weight called for in the recipe takes this loss into account).
  • Serve with crusty bread.
  • Stew can be made up to 3 days in advance.