Recette de cuisineHomemade recipes · Hainaut
Favorites
Auvergne potée

Auvergne potée

Main dishes

A delicious Auvergne stew featuring pork, vegetables, and a bouquet of cloves.

Enlarge photo

Recipe from JackPotte, Serpicozaure, DavidL and 2 other contributors, adapted by Recette de cuisine · · updated on

↓ Jump to recipe

Aveyronnais potée is a regional specialty that combines pork and vegetables to create a hearty and flavorful dish.

Ingredients and directions

  • Prep time10 min
  • Cook time5 hr
  • Resting4 hr
  • Total9 hr 10 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodslow cooking
  • Estimated cost$33.21 $5.54 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $3.78
  • $6.15
  • $7.31
  • $1.40
  • $0.39
  • $13.37
  • $0.41
  • $0.40

Prices from US supermarkets for 2 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Before: Soak all the meats except the sausages in cold water, changing the water every two to three hours.
  2. On the same day, peel the onions and pierce them with cloves. ≈ 8 min
  3. Drain the meats and place them in a large bowl. ≈ 2 min
  4. Cover them with cold water, and add the onions. ≈ 3 min
  5. Bring to a boil, then reduce the heat and cover.
  6. Cook gently.
  7. Meanwhile, separate the cabbage leaves from each other. ≈ 2 min
  8. Peel the carrots and the turnips. ≈ 8 min
  9. Finely chop the cabbage leaves, dice the carrots into pieces, and cut the turnips into quarters. ≈ 8 min
  10. Add the cabbage and carrots to the stockpot and continue to cook for 1 hour and 30 minutes.
  11. Cut the sausages. ≈ 3 min
  12. Peel the apples. ≈ 8 min
  13. At the end of the cooking time, add the sausages and the apples in the stockpot and continue to cook for 30 minutes.
  14. Arrange the meats and vegetables in a large dish and drizzle with a little of the cooking broth.
  15. Serve the Auvergne potage immediately. ≈ 2 min

The bill

Auvergne potée

  • 900 g of half-cured pork belly$3.78
  • 800 g of salt-cured pork chops$6.15
  • 600 g of pork loin$7.31
  • 1/2 head of Savoy cabbage$1.40
  • 1 bunch of fresh carrots$0.39
  • 6 turnips$13.37
  • 2 onions$0.41
  • salt, pepper$0.40

Total$33.21

that's $5.54 per person

Estimated price; varies by store.

Equipment

Affiliate links

Before you start

Ingredients

  • 900 g of half-cured pork belly
  • 800 g of salt-cured pork chops
  • 600 g of pork loin
  • 2 sausages for cooking
  • 1/2 head of Savoy cabbage
  • 1 bunch of fresh carrots
  • 12 new potatoes
  • 6 turnips
  • 2 onions
  • 4 cloves of allspice
  • salt, pepper

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating