Ham Hocks Potato Stew
A hearty, one-pot stew with tender ham hocks, cubed potatoes, sweet peas, and fresh herbs simmered in a rich tomato base. Packed with protein, fiber, and flavor, it’s a satisfying and nourishing meal for any occasion.
Equipment
- 1 large oven-safe pot or Dutch oven (approx. 5–6 liters)
- 1 medium knife
- 1 cutting board
- 1 measuring cup
- 1 tablespoon and teaspoon measuring spoons
- 1 Wooden spoon or spatula
- 1 bundle kitchen twine (optional, for thyme)
- Oven or stovetop for cooking
Ingredients
- 800 g potatoes peeled and cubed
- 2 small to medium yellow onions finely diced
- 350 g smoked ham hocks
- 1.5 cups green peas
- 400 g crushed tomatoes 1 small can or tetrapack
- 1 tbsp tomato paste
- 2 tbsp vegetable oil
- ½ cup fresh dill chopped
- 4 tbsp fresh parsley chopped
- 3 tbsp fresh thyme approx. 8–10 sprigs, tied
- 1.5 tsp salt
- 1 tbsp smoked paprika
- 2 tsp dried thyme
- 1 tsp black pepper
- ½ tsp white pepper
- 1 liter water or 1.5 liters / 6 cups if needed
Instructions
- Prepare Vegetables and Herbs: Start by washing and peeling the potatoes. Cut them into uniform cubes, roughly 2 cm (about 1 inch) each, to ensure even cooking. Peel and finely dice the onions so they will melt into the stew and release their natural sweetness. Rinse the fresh parsley and dill, then chop them finely. Set aside a small pinch of herbs for garnish at the end.
- Heat Oil and Sauté Aromatics: Place a large, oven-safe pot or Dutch oven on the stovetop over medium-high heat. Pour in 2 tablespoons of vegetable oil and let it warm for 1–2 minutes. Add the diced onions and cubed potatoes. Stir constantly to coat them evenly in the oil. Cook for about 3–5 minutes, until the onions become fragrant and translucent, and the potatoes start to soften slightly. This initial sautéing enhances the stew’s flavor and gives the vegetables a gentle caramelized depth.
- Season the Vegetables: Sprinkle 1.5 teaspoons salt, 1 tablespoon smoked paprika, 2 teaspoons dried thyme, 1 teaspoon black pepper, and ½ teaspoon white pepper over the vegetables. Mix thoroughly, ensuring each potato cube and onion piece is evenly coated. This step is crucial as it allows the spices to penetrate the vegetables and infuse them with flavor before adding the liquid.
- Add Initial Water and Simmer Potatoes: Pour 2 cups (500 ml) of water into the pot, just enough to partially cover the vegetables. Stir once to combine. Cover the pot with a lid and cook over medium-high heat for approximately 10 minutes. Check the potatoes by piercing a cube with a fork; they should be fork-tender but not falling apart. If needed, cover and cook for an additional 5 minutes. This gentle simmering softens the potatoes and helps the flavors start melding together.
- Incorporate Tomatoes, Tomato Paste, and Peas: Once the potatoes are nearly tender, stir in 400 g of crushed tomatoes and 1 tablespoon of tomato paste. Mix until everything is evenly combined. Then, add 1.5 cups of green peas. The tomato base adds natural sweetness and acidity, balancing the smokiness of the ham hocks while the peas contribute fiber, nutrients, and a pop of color.
- Add Ham Hocks and Fresh Thyme Bundle: Gently place the smoked ham hocks on top of the stew. Tuck a bundle of fresh thyme into the liquid, ensuring the sprigs are partially submerged but still easy to remove later. The ham hocks will slowly release smoky flavor and natural gelatin, creating a rich, hearty broth. Avoid stirring too vigorously at this stage to prevent breaking the meat apart prematurely.
- Oven or Stovetop Cooking: Oven Method: Preheat the oven to 200°C (400°F). Cover the pot and transfer it to the oven. Bake for 30 minutes, stirring once halfway through. Stovetop Method: Keep the pot over medium-low heat with a lid. Cook for 35 minutes, stirring occasionally to prevent sticking. If the liquid reduces too much and the stew thickens beyond your desired consistency, gradually add a little extra water (½ cup at a time) to maintain a hearty, soupy texture.
- Check for Doneness: After cooking, test the potatoes for tenderness—they should be soft but intact. Ensure the ham hocks are thoroughly heated through and easy to shred. Taste the broth and adjust seasoning if necessary, adding extra salt or pepper to your preference.
- Shred Meat and Remove Bones: Carefully remove the ham hocks from the pot and place them on a cutting board. Using forks or your hands, shred the meat into bite-sized pieces, discarding any bones or gristle. Return the shredded meat to the stew, mixing gently to combine. This step distributes the smoky flavor throughout the dish while making it easy to serve.
- Finish with Fresh Herbs and Garnish: Finally, stir in the chopped fresh parsley and dill, reserving a pinch for garnish. The fresh herbs brighten the stew and provide a vibrant contrast to the rich, savory flavors. Serve the stew hot, garnished with the remaining herbs for an inviting presentation.
- Serving Suggestions: This stew is excellent on its own or paired with crusty bread, garlic toast, or a side of sautéed greens. It reheats beautifully, making it ideal for meal prep or a comforting weeknight dinner.
Notes
- Use evenly sized potato cubes (about 2 cm) to ensure consistent cooking.
- Smoked ham hocks provide the signature flavor; substitute with smoked pork shanks if unavailable.
- Fresh peas add sweetness and fiber, but frozen peas can be used in a pinch.
- For a vegetarian twist, omit ham and use smoked paprika or liquid smoke for depth.
- Herbs like dill, parsley, and thyme are added at the end to preserve freshness and bright flavor.
- Adjust water gradually to achieve your preferred stew consistency; it should be thick but not dry.
- This stew reheats well and can be prepared ahead for easy meal prep.