Entree: Canada – Nova Scotia, Atlantic Canada – Hodge Podge

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) new potatoes, scrubbed and halved if large
- 4 tbsp (56 g) unsalted butter
- 6 oz (170 g) salt pork, diced (rind removed)
- 1 medium yellow onion, finely chopped (approx. 6 oz / 170 g)
- 1 cup (130 g) carrots, sliced (about 2 medium carrots)
- 1 cup (150 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 cup (150 g) fresh or frozen peas
- 2 cups (480 ml) low-sodium chicken or vegetable stock
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) heavy cream
- 1 tsp (5 ml) fresh lemon juice (optional, to brighten)
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 bay leaf (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- 2 tbsp (10 g) sliced chives or scallions, for garnish (optional)

Instructions

Short Description:
A rich, creamy Atlantic Canadian stew of new potatoes, carrots, green beans, and peas simmered in butter and cream with a bit of salt pork for savory depth — a classic Nova Scotia home-cooked main course.

Regional Notes:
This Nova Scotia version highlights local new potatoes and the traditional use of salt pork for flavor, finished with plenty of butter and cream rather than a heavy roux. It differs from leaner or seafood-forward variants elsewhere in Atlantic Canada by keeping the emphasis on fresh spring vegetables and a buttery cream base.

1. Place the new potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Bring to a boil over high heat, add a pinch of salt, then reduce heat to a simmer and cook for 8–10 minutes, until just tender when pierced with a knife. Drain and set aside.
2. While the potatoes cook, heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced salt pork and cook, stirring occasionally, until the fat renders and the pieces are browned, about 6–8 minutes. Use a slotted spoon to transfer most of the browned salt pork to a small bowl, leaving the rendered fat in the pot (leave about 1–2 tbsp fat).
3. Add 2 tbsp (28 g) of the butter to the pot with the rendered fat and reduce heat to medium-low. Add the chopped onion and cook, stirring, until soft and translucent, about 5 minutes.
4. Stir in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the stock until smooth, then add the thyme and bay leaf. Bring to a gentle simmer.
5. Add the par-cooked potatoes and sliced carrots to the simmering stock. Simmer gently, uncovered, for 8–10 minutes, until the carrots are tender and potatoes are cooked through.
6. Stir in the green beans and peas and return the reserved browned salt pork to the pot. Simmer for 3–5 minutes more, until the beans are bright and tender-crisp and peas are heated through.
7. Reduce heat to low and stir in the heavy cream and the remaining 2 tbsp (28 g) butter until melted and incorporated. Warm gently (do not boil) until the stew is glossy and slightly thickened. Taste and season with salt and plenty of black pepper — salt pork is salty, so add salt sparingly.
8. If using, stir in the lemon juice to brighten flavors. Remove and discard the bay leaf. Stir in chopped parsley.
9. Ladle Hodge Podge into bowls and garnish with chives or scallions if desired. Serve hot with crusty bread or soda biscuits to mop up the creamy broth.