|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 81g||29%|
|Dietary Fiber 9g||31%|
|Total Sugars 7g|
|Vitamin C 39mg||194%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The perfect comfort food on a cold winter's day, this hearty potato stew is made of delicious pork, white wine, fresh herbs, and of course, potatoes. A filling lunch or satisfying dinner, this stew is reminiscent of a deconstructed loaded potato, making for possibly the best potato soup you've ever tasted.
Potato stew may sound ho-hum, but the ingredient that makes this recipe stand out is the salt pork, which is salt-cured pork belly. You can find it in the supermarket, or make your own, which may be more flavorful than store-bought. Although this cut of pork used to be considered scrap meat, it has gained popularity, especially among restaurant chefs.
What adds to this stew's richness is the fact that the white and green onions are both cooked in the pork fat, once the salt pork has been fried until crispy. Flour is added to help thicken, and then bay leaves and thyme are sprinkled in for flavor; white wine is used to deglaze the pan, and then the potatoes and chicken broth are added and the stew is left to simmer.
Serve this salt pork and potato stew with a green salad and freshly made biscuits or crusty bread for a complete meal.
1/4 pound salt pork, cut into 1-inch strips, or 5 to 6 slices bacon, diced
1 large onion, cut into 1-inch chunks
4 to 6 green onions, sliced, plus extra for garnish
1 1/2 tablespoons all-purpose flour
1 teaspoon dried thyme
1/4 cup dry white wine
3 pounds potatoes, cut into 1-inch chunks
3 cups chicken broth
1/4 teaspoon freshly ground black pepper
ground sweet paprika, optional
Gather the ingredients.
In a large saucepan or Dutch oven, cook the salt pork or bacon until crisp.
Add both types of onions and cook until they start to soften, for about 4 or 5 minutes. Sprinkle the flour over the onions, and add the bay leaves and thyme.
Increase the heat to high. Pour in the wine and stir to loosen any brown bits from the bottom of the pan. Cook for about 2 minutes, or until the wine has evaporated.
Add the potatoes, chicken broth, and pepper. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, for 45 to 60 minutes.
Sprinkle the stew with paprika, if desired. Taste and adjust the seasonings. Remove the bay leaves before serving.
Garnish with sliced green onions, if you like. Enjoy.
If you'd like the salt pork to be in smaller pieces, remove it from the pan after it has been cooked until crispy. Chop it into your desired size, and return the pork to the pot when you add the potatoes.