Potee Lorraine Recipe

Name: Potee Lorraine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bacon slices, chopped; 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes; 2 medium onions, chopped; 2 14 1/2-ounce cans chicken broth; 1 14 1/2-ounce can beef broth; 1 cup dry white wine; 2 bay leaves; 1 1 1/2-pound cabbage; 3 large carrots, peeled; 2 turnips, peeled; 2 russet potatoes, peeled; 3 15-ounce cans cannellini (white kidney beans), rinsed, drained; 1/4 teaspoon ground cloves; 1 pound green beans, trimmed, cut into 1 1/2-inch pieces

Servings: persons

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

1
Cook bacon in heavy 8-quart Dutch oven over high heat until fat is rendered, about 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 reserved 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 pork is tender, about 45 minutes.
18
Add cannellini to stew.
19
Simmer uncovered until stew thickens, stirring occasionally, 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 until crisp-tender, about 5 minutes.
26
Drain and mix into stew.
27
Ladle into shallow bowls and serve.

1839

kcal

Calories

113

Fat

Carbs

168

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 bacon slices, chopped, 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes, 2 medium onions, chopped, 2 14 1/2-ounce 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