Bombine ardéchoise

Name: Bombine ardéchoise
Total time: 90 min
Yield: Serves 6
Cuisine: Ardèche
Ingredients: 1 kg (2¼ lb) waxy potatoes; 400 g (14 oz) lightly salted pork shoulder; 200 g (7 oz) smoked bacon; 2 onions; 2 carrots; 3 garlic cloves; 300 ml (1¼ cups) chicken stock; 1 bouquet garni; 1 tsp freshly ground pepper

Ardèche pork and potato stew

⏱ 90 minServes 6Medium460 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1 kg (2.2 lb)waxy potatoes
400 g (14 oz)lightly salted pork shoulder
200 g (7 oz)smoked bacon
2onions
2carrots
3 clovesgarlic
300 ml (1¼ cups)chicken stock
1bouquet garni
1 tspfreshly ground pepper

1 kg (2.2 lb) waxy potatoes
400 g (14 oz) lightly salted pork shoulder
200 g (7 oz) smoked bacon
2 onions
2 carrots
3 cloves garlic
300 ml (1¼ cups) chicken stock
1 bouquet garni
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (28 cm / 11 in)

1 paring knife

1 cutting board (40 cm / 16 in)

1 ladle

03 — Method

Peel the potatoes and cut into large even cubes, slice the onions, cut the carrots into thick rounds and remove the green germ from the garlic.
Cut the salt pork shoulder and smoked bacon into thick strips and brown them for 5 minutes in the cast-iron Dutch oven over medium heat, without adding fat.
Add the sliced onions and chopped garlic and cook for 3 minutes, stirring, until translucent and lightly golden.
Add the potatoes and carrots, stir to coat them in the rendered fat, then tuck the bouquet garni into the middle.
Pour in hot chicken stock to just cover, add pepper, cover and simmer over low heat for a full hour, stirring gently now and then.
Check the potatoes with the tip of a knife, adjust the pepper and serve the bombine hot, straight from the steaming pot.