Patte De Cochon (French Canadian Pork Hock Stew)

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READY IN: 35mins
SERVES: 6
YIELD: 6 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • (For Broth).
  • Cover pork hocks with water, add chopped onion, garlic powder, allspice, salt and pepper. Simmer for about 2 hours. Add water as needed.
  • Remove hocks, cool and take meat off bones. Strain the broth and reserve.
  • (For Meat Balls).
  • Mix ground meat, egg, allspice, onion salt, onion chips, garlic powder, nutmeg and allspice together and form into small meatballs. Roll the meatballs in flour to coat. Place on a cookie sheet and bake at 350 degrees for 20 minutes.
  • Brown the dry flour in frying pan until light golden brown. Mix flour well with 1 ½ cup water and add to broth. Once meatballs are out of the oven, place in a casserole dish and cover with broth. Simmer in 275 degree oven for 3 hours. Add meat from pork hocks and let simmer for another hour.
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