French Canadian Ragout – a delicious recipe with pork hocks, salt, pepper, allspice, flour, red potatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large pot, boil hocks and all all spices.
2
Boil till all the meat is easily taken off the bones.
3
Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours.
4
Discard bones and unwanted matter.
5
Set aside.
6
Stain liquid and hold till later.
7
In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call.
8
Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste.
9
If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI.
549
kcal
Calories
21
g
Fat
40
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 pork hocks, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon cloves or 1/4 teaspoon allspice, and more.
Yes, French Canadian Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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