Food
Potato Stew II
By Yankee Magazine|Sep 18 2007|
Fresh herbs make a big difference in this stew. Chives or dill may be substituted for lovage.
Yield
Serves 4
Ingredients
2-inch cube salt pork, diced
1 onion, peeled and chopped
1 clove garlic, minced
3 cups chicken stock
2 tablespoons tomato paste
1 tablespoon chopped lovage
4 potatoes, peeled and cubed
Salt and pepper to taste
Instructions
Fry salt pork in Dutch oven until crisp. Remove with slotted spoon and set aside. Sauté onion and garlic in fat until tender. Add stock, tomato paste, and lovage. Stir until smooth. Add potatoes, cover, and simmer 15 minutes or until potatoes are tender. Season with salt and pepper. If desired, garnish with reserved salt pork.
