Ray G's Note:
This recipe comes from my mother. She came from Quebec and if you want different, here it is. She use to make it to us in the winter. I know, PORK HOCKS yeck; but try it, it's something new and great! Now, my wife makes it and its just as great! Thanks hon!
My Private Note
Units: US | Metric
- 1In a large pot, boil hocks and all all spices.
- 2Boil till all the meat is easily taken off the bones.
- 3Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours.
- 4Discard bones and unwanted matter.
- 5Set aside.
- 6Stain liquid and hold till later.
- 7In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call.
- 8Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste.
- 9If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI.
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Nutritional Facts for French Canadian Ragout
Serving Size: 1 (245 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 268.2
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 304.5 mg
- Total Carbohydrate 57.9 g
- Dietary Fiber 4.5 g
- Sugars 2.2 g
- Protein 7.2 g
The following items or measurements are not included: