Potee Lorraine Recipe

Name: Potee Lorraine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon chopped; 3 pounds pork shoulder boneless, cut into 1 1/2inch cubes; 2 medium onions chopped; 2 cans chicken broth; 1 can beef stock; 1 cup white wine dry; 2 each bay leaves; 1 1/2 pounds cabbage; 3 large carrots peeled; 2 each turnip peeled; 2 each russet potatoes; 57 ounces white kidney beans, canned rinsed and drained, prefer cannellini, three cans; 1/4 teaspoon cloves ground; 1 pound green beans trimmed, cut into 1 1/2inch pieces

Servings: persons

6 slices bacon chopped
3 pounds pork shoulder boneless, cut into 1 1/2inch cubes
2 medium onions chopped
2 cans chicken broth
1 can beef stock
1 cup white wine dry
2 each bay leaves
1 1/2 pounds cabbage
3 large carrots peeled
2 each turnip peeled
2 each russet potatoes
57 ounces white kidney beans, canned rinsed and drained, prefer cannellini, three cans
1/4 teaspoon cloves ground
1 pound green beans trimmed, cut into 1 1/2inch pieces

1
Cook bacon in heavy 8-quart Dutch oven over high heat until fat is rendered, ab out 4 minutes.
2
Using slotted spoon, transfer bacon to medium bowl.
3
Pour off all but 2 tablespoons fat from pot and reserve.
4
Heat fat in pot over high heat.
5
Working in batches, add pork, sprinkle with salt and pepper and brown lightly on all sides.
6
Transfer each batch to bowl with bacon.
7
Add onions to pot.
8
Reduce heat to medium; cook until tender, about 8 minutes.
9
Return pork and bacon to pot.
10
Add broth, wine and bay leaves.
11
Cover; simmer 1 hour.
12
Cut cabbage, carrots, turnips and potatoes into 3/4 to 1-inch pieces.
13
Heat re served bacon fat in heavy large skillet over medium-high heat.
14
Add cabbage and cook until wilted, stirring often, about 5 minutes.
15
Add carrots, turnips and potatoes and stir 5 minutes.
16
Add vegetables to pork.
17
Cover and simmer until p ork is tender, about 45 minutes.
18
Add cannellini to stew.
19
Simmer uncovered until stew thickens, stirring occasio nally, about 15 minutes.
20
Add cloves.
21
Season to taste with salt and pepper.
22
(Can be prepared 1 day ahead.
23
Cover and refrigerate.
24
Rewarm over medium heat, stirring frequently.)
25
Cook green beans in large pot of boiling salted water unt il crisp-tender, about 5 minutes.
26
Drain and mix into stew.
27
Ladle into shallow bowls and serve.

2036

kcal

Calories

Fat

122

Carbs

212

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 slices bacon chopped, 3 pounds pork shoulder boneless, cut into 1 1/2inch cubes, 2 medium onions chopped, 2 cans chicken broth, and more.

Yes, Potee Lorraine falls under the Soups & Stews 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.

That's it — enjoy your meal!

Potee Lorraine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions