Total time · 180 min
Quebec Pork Hock Stew
Pork hocks turn tender in a gently spiced broth thickened into a comforting stew.
- Prep
- 30 min
- Cook
- 150 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~177 kcal per serving partial estimate
- Ingredient value
- ~$31.14 partial estimate; 7 of 8 ingredients estimated
Ingredients
- 1200 g Pork hocks, cut into pieces
- 1 piece Onion
- 2 pieces Carrots
- 1 1/2 l Chicken broth
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cloves
- 3 tbsp All-purpose flour
- 600 g Potatoes
Directions
- 21 min
Brown the pork hocks in a Dutch oven; add onion, carrots, and broth.
- 89 min
Season with cinnamon and cloves; cover and braise gently to at least 160 °F (71 °C), until the meat pulls away from the bones.
- 70 min
Remove the bones, return the meat to the broth, and thicken with flour slurry; add potatoes and cook until tender.