Name: Authentic Potée auvergnate Recipe
Prep time: 25 min
Cook time: 150 min
Yield: 6
Cuisine: France
Ingredients: 1 kg pork shoulder, cut into large chunks; 400 g cured pork belly (lardons) or thick bacon, diced; 4 smoked sausages (such as Toulouse or garlic sausages), about 400 g; 1 large green cabbage, cut into 8 wedges; 4 carrots, peeled and cut into large chunks; 2 leeks, white and light green parts only, washed and sliced; 2 onions, peeled and quartered; 4 cloves garlic, peeled and left whole; 4 medium potatoes, peeled and halved; 2 bay leaves; 4 sprigs fresh thyme (or 1 tsp dried); 1 sprig fresh rosemary; 5 liters water or unsalted chicken/vegetable stock; 2 tbsp duck fat or lard (for browning); Salt and freshly ground black pepper to taste

Potée auvergnate 🇫🇷 France

Traditional Auvergne stew

French stew

Made with

Pork cabbage sausages vegetables

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