Hearty Pork Stew

This stew is very good and hearty! It really hits the spot on a cold winter evening! This recipe is straight from America's Test Kitchen with only one adjustment.

Recipe:

6 sprigs parsley
4 springs fresh thyme
2 bay leaves
7 garlic cloves, divided
2 whole cloves
2 teaspoons peppercorns
3 pounds pork shoulder, fat and silver skin cut off and meat cut into chunks
2 ham hocks
2 onions, halved with hairy end intact
4 cups chicken broth
5 cups water
2 large carrots, peeled, halved and sliced
2 large Russet potatoes, peeled and chunked
12 ounces Kielbasa, halved and sliced
8 cups shredded cabbage
Salt and pepper to taste

Make a tied sachet with parsley, thyme, bay leaves, 5 cloves garlic, cloves and peppercorns.  Place sachet in oven-safe stock pot with pork, ham hocks and onions. Add chicken broth, water and 2 garlic cloves pressed garlic. Heat on stove-top over high heat until it comes to a simmer. Skim off scum on top, cover and bake at 325°F for 90 minutes. Remove pot from oven and remove the onion, sachet and ham hocks and discard all but the ham hocks, then add carrots and potatoes to pot, cover and bake another 25 minutes. Meanwhile remove as much meat as you can from the ham hocks and cut into chunks. Remove pot from oven, stir in Kielbasa, ham hock pieces and cabbage, cover and bake another 15-25 minutes, until cabbage is tender. Salt and pepper to taste and serve.