This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 - Caramelized Onions.
NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 serving(s) (1098g) | ||
Recipe Makes: 10 serving(s | ||
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Calories: 2305 | ||
Calories from Fat: 1590 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 176.7g | 236 % | |
Saturated Fat 80.8g | 404 % | |
Monounsaturated Fat 72.6g | ||
Polyunsanturated Fat 12g | ||
Cholesterol 458.3mg | 141 % | |
Sodium 2264.1mg | 78 % | |
Potassium 3127.9mg | 82 % | |
Total Carbohydrate 81.7g | 24 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 81.5g | ||
Protein 96.5g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2305
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