Rustic potato and smoked pork hock stew

Name: Rustic potato and smoked pork hock stew
Ingredients: 750 g boneless smoked pork hock; 1 kg white potatoes; 1500 ml water for boiling the potatoes; 60 ml oil; 4 medium onions (600 g); 2 medium carrots (160 g); 1 green bell pepper (150 g); 100 ml hot water for the vegetables; 200 g tomato and pepper paste; 250 ml boiled water for the stew; 1 head of garlic (50 g); 1 teaspoon dried thyme; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 2 bay leaves; 1 teaspoon salt; 15 g dill; 15 g parsley

Meat - Rustic potato and smoked pork hock stew by Julia F. - Recipia

Rustic potato and smoked pork hock stew finishes cooking in the multicooker, after the potatoes have boiled just until a fork starts to pierce them. The sautéed vegetables and tomato and pepper paste bring the potatoes and hock together in a hearty stew, with pieces that hold their shape. I cut the potatoes into pieces that sit nicely on a spoon. Prep: 25 minutes. Cook: 68 minutes. Total: 93 minutes. Serves: 4. About 900 kcal and 35 g protein per serving.

Ingredients

750 g boneless smoked pork hock
1 kg white potatoes
1500 ml water for boiling the potatoes
60 ml oil
4 medium onions (600 g)
2 medium carrots (160 g)
1 green bell pepper (150 g)
100 ml hot water for the vegetables
200 g tomato and pepper paste
250 ml boiled water for the stew
1 head of garlic (50 g)
1 teaspoon dried thyme
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
2 bay leaves
1 teaspoon salt
15 g dill
15 g parsley

Preparation

1. Wash the potatoes and put them in a pot with 1500 ml water, enough to cover them. Boil until a fork starts to pierce them, no more than 15 minutes. 2. Drain the potatoes and rinse them under cold running water. Peel and cut them into chunks. 3. Pat the hock dry with paper towels and cut it into pieces. Pour the oil into the multicooker bowl and select the FRY program for 30 minutes. Brown the hock for 15 minutes, turning the pieces on all sides, then remove them from the bowl. Dice the onions, carrots and pepper and sauté them in the same bowl for 15 minutes, gradually drizzling in the 100 ml hot water. 4. When the program ends, the multicooker switches to KEEP WARM. Leave the vegetables on this setting for 3 minutes, then add the tomato and pepper paste and stir. Add the potatoes, hock and 250 ml boiled water. Add the peeled and chopped garlic, thyme, pepper, paprika, bay leaves and salt; stir. 5. Close the lid and set the STEW program for 20 minutes. When it is done, chop the dill and parsley and stir them into the stew.

Notes

Serve the stew with pickles or with cheese and tomatoes. Store leftovers in a sealed container in the fridge for up to 3 days. I remember my mother's rustic stew, made with pork from the lard pot, and it makes me hungry; I tried it with smoked hock in the multicooker too, and it was good, but the taste just doesn't compare. For a double batch, cook it in two rounds so you don't crowd the multicooker bowl. Choose a hock with compact pieces of meat and little visible fat. Smoked hock and tomato and pepper paste may already be salty, so taste before adding more salt. Very floury potatoes break down faster than firm-fleshed ones, especially after the two stages of cooking. If the sauce is still thin, mash a few pieces of potato into it with the back of a spoon. If the potatoes vary a lot in size, take the small ones out of the water earlier, as soon as a fork starts to pierce them.