Potato Stew with Peas and Ham Hocks
This stew has a classic combination of comforting flavors. Smokey ham hocks and peas mix with hearty potatoes and fresh dill in a sweet tomato base.
Servings 6
Calories 399kcal
Ingredients
- 800 grams potatoes cubed
- 2 yellow onions small to medium sized, diced finely
- 350 grams smoked ham hocks
- 1.5 cups green peas
- 400 grams crushed tomatoes approx. one small can or tetrapack
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
- 0.5 cup fresh dill
- 4 tablespoons fresh parsley
- 3 tablespoons fresh thyme about 8-10 threads tied into a bundle
- 1.5 teaspoons salt
- 1 tablespoon smoked paprika
- 2 teaspoon dried thyme
- 1 teaspoon black pepper
- 0.5 teaspoon white pepper
- 1 liter water or 1.5 liters / 6 cups
Instructions
- Dice the onions finely and cut the potatoes into small cubes (2cm/1inch max across).
- Sauté the onions and potatoes in the oil over medium-high heat for a few minutes until the onions are aromatic.
- Add all the dry seasoning and mix to coat evenly.
- Add 500 ml / 2 cups water to the pot and cover for 10 or so minutes over medium-high heat until the potatoes are fork tender.
- Uncover and check if potatoes are fork tender. If not, cover and cook another 5 minutes.
- Add the crushed tomatoes, tomato paste and peas. Mix until well combined. Add the meat and a bundle of fresh thyme on top. Push them gently down into the liquid.
- Cover and cook in the oven at 200 C / 400 F for about 30 minutes or alternatively on the stovetop over medium-low heat for about 35 minutes.
- Check half way through, stir and make sure there's still enough liquid (everything isn't clumping together or sticking to the pot). If not enough liquid, stir in another half cup or so to make a stew consistency again.
- While the stew is cooking, wash and dice up the parsley and dill.
- When the stew is finished shred the meat and remove any bones. Stir in the fresh parsley and dill, saving a few pinches for garnish if you like.