Go French for Fall with This Cozy One-Pot Dinner
Whip up a hearty pork stew everyone will adore.
Every province in France has its own take on potée, a rustic meat-and-vegetable stew that's traditionally made in an earthenware pot. The ingredients vary according to what's available and the time of year. This version is inspired by the one made in the region of Haute Savoie. The meal simmers in one pot and shifts into high gear when teamed up with tasty accoutrements and a crisp sip. It's an easy, cozy meal for fall. Share it with your friends and family.
The Perfect One-Pot Dinner
Three different types of pork—smoked ham hock, pork shoulder, and fennel or sweet Italian sausages—combine to create deep, rich flavor in this warming meal. The pot simmers on the stove for an hour and a half, and now that the weather is cooler, that's an appealing thing.
And when you serve it alongside the cheese toasts ahead, you'll find that the meal feels fancier than a weeknight dinner—sure, you could make it for a special occasion, but we like to make any night an occasion every now and again. Plus, it's not a dish that needs watching and stirring so you could put it together while you're working from home. Another option is to make it the night before: Potée is also one of those dishes that benefits from sitting and allowing the flavors to mingle.
It's informal delicious says, deputy food editor Greg Lofts. He sets this one-pot stew right on the dinner table, "so everyone can ladle out their favorite vegetables and pieces of meat."
On the Side
Fondue is a popular dish in Haute Savoie, and Greg was thinking about it when he created the cheesy toasts that are an irresistible pairing with the potée. Use an Alpine melting cheese such as raclette, Gruyère, or Beaufort. And don't miss the mustard sauce, a simple mix of mayo and mustard that's slathered on the toasts before the cheese and swirled into portions of the potée at the table.
And Don't Forget the Perfect Drink
Greg likes to pair his potée with a crisp, dry cider; lambic-style beer (a subtly fruity Belgian sip); or mead (an alcoholic beverage brewed with honey). "They all have a semisweet, subtle tartness that cuts through the richness of the stew," he says. Traditional lambic comes in a 750-milliliter bottle and that feels more celebratory than a six-pack.
Recipes by Greg Lofts; Food Styling by Steve Pearce.