From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also hochepot. A classic, rural, French slow-cooked stew, usually made and served in a ceramic pot and containing pork (this could be bacon, a ham hock, a pig's head or sausage) with cabbage, navy beans, potato and root vegetables, such as carrot and turnip. Regional variations may include duck, eel or mutton as the meat, or in addition to the pork; unlike a pot-au-feu, a potée does not usually contain chicken or beef. See also hotchpotch, pot-au-feu.
