Potee Lorraine

* Exported from MasterCook *

Potee Lorraine

Recipe By : Bon Appetit October 1993
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Chowder, Soups & Stews Pork & Ham
To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 bacon slices -- chopped
3 pounds boneless pork shoulder -- cut into 1 1/2-inch
-- cubes
2 medium onions -- chopped
2 cans chicken broth -- (14 1/2-ounce)
1 can beef broth -- (14 1/2-ounce)
1 cup dry white wine
2 bay leaves
1 1 1/2 pounds cabbage
3 large carrots -- peeled
2 turnips -- peeled
2 russet potatoes -- peeled
3 cans cannellini -- (white kidney
-- beans), rinsed
-- drained (15-ounce)
1/4 teaspoon ground cloves
1 pound green beans -- trimmed, cut into 1
-- 1/2-inch pieces

Cook bacon in heavy 8-quart Dutch oven over high heat until fat is rendered, ab
out 4 minutes. Using slotted spoon, transfer bacon to medium bowl. Pour off a
ll 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. Re
duce 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 3/4- to 1-inch pieces. Heat re
served bacon fat in heavy large skillet over medium-high 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 p
ork is tender, about 45 minutes.

Add cannellini to stew. Simmer uncovered until stew thickens, stirring occasio
nally, 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 unt
il crisp-tender, about 5 minutes. Drain and mix into stew. Ladle into shallow
bowls and serve.

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