|Nutritional Guidelines (per serving)|
|Servings: 3-4 Bowls (3-4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 80g||29%|
|Dietary Fiber 10g||34%|
|*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 filled with delicious pork, bacon, white wine, fresh herbs, and of course, potatoes. A filling lunch or satisfying dinner, this stew is remenicient of a deconstructed loaded potato, or can be considered the best potato soup you've ever tasted. Serve 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)
- 1 1/2 tablespoons all-purpose flour
- 2 bay leaves
- 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 pepper
- Optional: Sweet ground paprika
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, about 4 or 5 minutes. Sprinkle flour over the onions, and add bay leaves and thyme.
Increase the heat to high. Pour in wine and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until the wine has evaporated.
Add potatoes, broth, and pepper. Cover and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 45 to 60 minutes.
Sprinkle with paprika, if desired. Taste and adjust seasonings. Remove bay leaves before serving.