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How To make Dutch Hot Pot

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Ingredients
2
pound
pork, shoulder, boneless, cubed
1/4
cup
flour
1
tablespoon
salt
1
teaspoon
thyme, crumbled
1
teaspoon
coriander seeds, crushed
1/4
teaspoon
pepper
1
pound
beans, kidney, canned
1

water, boiling
4
each
potatoes, sliced 1/4 inch thin
4
each
onions, sliced
8
each
carrots, chopped in 4 inch pieces
2
tablespoon
butter, or margarine

Directions:
Trim excess fat from pork. Shake cubes, with flour in a plastic bag to coat well. Mix salt, thyme, coriander seeds and pepper in a cup; reserve.
Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1-1/2 cups.
Layer vegetables and meat into a slow cooker this way: half each of potatoes, onions, pork, kidney beans and carrots, sprinkling each layer lightly with seasoning mixture. Repeat with remaining vegetables, pork and seasoning mixture for a second layer.
Pour liquid over; dot with butter or margarine; cover. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.

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