Recipe - Potee Lorraine

6 Bacon slices; chopped
3 pound Boneless pork shoulder; cut
into 1 1/2inch
; cubes
2 md Onions; chopped
2 cn Chicken broth; (14
1/2ounce)
1 cn Beef broth; (14 1/2ounce)
1 cup Dry white wine
2 Bay leaves
1 Cabbage; (1 1/2pound)
3 lg Carrots; peeled
2 Turnips; peeled
2 Russet potatoes; peeled
3 cn Cannellini; (white kidney
; beans), rinsed,
; drained (15ounce)
One fourth teaspoon Ground cloves
1 pound Green beans; trimmed, cut
into 1
; 1/2inch pieces

Cook bacon in heavy 8quart Dutch oven over high heat until fat is
rendered, about 4 minutes. Using slotted spoon, transfer bacon to medium
bowl. Pour off all but 2 tablespoons fat from pot and reserve. Heat fat in
pot over high heat. Working in batches, add pork, sprinkle with salt and
pepper and brown lightly on all sides. Transfer each batch to bowl with
bacon. Add onions to pot. Reduce heat to medium; cook until tender, about 8
minutes. Return pork and bacon to pot. Add broth, wine and bay leaves.
Cover; simmer 1 hour.

Cut cabbage, carrots, turnips and potatoes into Three fourths to 1inch pieces. Heat
reserved bacon fat in heavy large skillet over mediumhigh heat. Add
cabbage and cook until wilted, stirring often, about 5 minutes. Add
carrots, turnips and potatoes and stir 5 minutes. Add vegetables to pork.
Cover and simmer until pork is tender, about 45 minutes.

Add cannellini to stew. Simmer uncovered until stew thickens, stirring
occasionally, about 15 minutes. Add cloves. Season to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over
medium heat, stirring frequently.) Cook green beans in large pot of boiling
salted water until crisptender, about 5 minutes. Drain and mix into stew.
Ladle into shallow bowls and serve.

Serves 6.

Bon Appetit October 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.