Every region in France has its own take on the rustic meat-and-vegetable stew known as potée. This cozy one-pot version is inspired by the version popular in Haute Savoie, and simmers together pork shoulder, ham hocks, and sausages with butternut squash, leeks, and potatoes. Pair it with cheesy toasts and a sip of crisp dry cider for a deliciously French meal.

Martha Stewart Living, October 2020


Credit: Con Poulos

Recipe Summary

55 mins
2 hrs 30 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Heat a Dutch oven or other large, heavy-bottomed pot over medium-high. Swirl in oil. Add onion, cut-sides down, and sausages; cook, turning sausages a few times, until browned in places, 6 to 8 minutes. Transfer sausages (but not onion) to a plate.

  • Season pork shoulder generously with salt and pepper; add to pot with ham hock and 3 quarts water. Bundle parsley, thyme, and bay leaf with twine and add to pot. Bring to a boil, skimming impurities from surface. Reduce heat to low; simmer, covered, until pork is tender, about 1 hour and 15 minutes. Transfer pork and ham to plate with sausages; discard herb bundle and onion. Skim impurities and excess fat from surface of broth.

  • Add potatoes, carrots, celery, pumpkin, cabbage, leeks, and browned sausages to pot; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are just tender, 15 to 18 minutes.

  • Meanwhile, shred pork and any meat on hock into bite-size pieces, discarding skin, bones, and excess fat. Return meat and any accumulated juices to pot; season to taste. Serve stew with parsley leaves and cheese toasts on the side.

Cook's Notes

You can swap in other hearty root vegetables like parsnips, fennel, or sweet potato.