Potée Auvergnate

Introduction

The Potée Auvergnate is a classic dish from the rugged region of Auvergne, France. This hearty stew is a celebration of rich flavors and rustic simplicity, reflecting the agricultural heritage of the Auvergne. Known for its rolling hills, volcanic landscapes, and pastoral communities, Auvergne has long been the home of vibrant and comforting dishes. The Potée Auvergnate is a traditional favorite that brings together meats, vegetables, and the symphony of slow, homely cooking.

The origins of this dish date back centuries, synonymous with the communal living and farming traditions of the Auvergne people. Typically, it was prepared in large pots to feed both families and laborers during the frigid winters. Each element in the Potée was carefully selected to warm the soul and provide substantial nourishment.

Ingredients

• Cabbage - 1 whole
• Carrots - 4 large
• Potatoes - 6 medium
• Garlic - 4 cloves
• Onion - 1 large
• Smoked Sausage - 400g
• Pork Shoulder - 800g
• Pork Belly - 200g
• Water - 2 liters
• Bay Leaves - 2
• Black Peppercorns - 10
• Salt - to taste
• Thyme - a few sprigs

Preparation

Preparing the Potée Auvergnate is a straightforward process, though it does take some time. Begin by peeling and washing the carrots and potatoes, and slicing them into halves. Remove any outer leathery leaves from the cabbage and cut it into quarters. Set all the vegetables aside as you continue with the meats.

Dice the pork shoulder into large chunks, roughly 2 inches each. Do the same with the pork belly, ensuring that you preserve the balance between the fat and lean parts, which will tenderize further during the slow cooking.

Coarsely chop the onion and finely mince the garlic.

Initial Stages

• In a large cast-iron pot, arrange the pieces of pork shoulder at the bottom, along with the pork belly. Add the water to immerse the meats completely.
• Introduce the bay leaves, black peppercorns, and thyme. Bring the pot to a gentle boil. Once boiling, lower the heat to a simmer.
• Skim off any scum that surfaces to ensure a clear broth.

Simmering the Potée

After about an hour, the meats should be nearing tenderness, signaling the time to introduce the hearty vegetables. The potatoes and carrots can now be added. Cover and let it continue to simmer gently.

• Add the chopped cabbage and follow with the smoked sausage. The sausage enhances the dish with its robust smokiness, complementing the meaty layers.
• Let the pot simmer for another hour, or until each component is rich and tender.
• Season with salt towards the end of the cooking, as the flavors would already have concentrated.

Use a cooking timer to ensure each stage is given the appropriate amount of time.

Serving the Potée Auvergnate

Once the cabbage and potatoes are tender, and the meats fall apart easily, serve your Potée Auvergnate hot. This dish can truly be enjoyed with slices of rustic bread or a side of pickles to add a touch of acidity.

Revel in each spoonful of this heartwarming stew, a cultural staple hailing from the heart of France, and a testament to the enduring allure of traditional recipes that transcend time.