Pork And Kraut Stew
by
Michael Symon
This is old-school comfort done right—pork shoulder simmered low and slow with sauerkraut, caraway, and broth until rich, tangy, and deeply warming.
Prep Time:
20 Minutes
Cook Time
2 Hours
Serves:
6 Servings
Level:
Beginner
Stew
2 lbs pork shoulder, cut into 2-inch chunks
Salt & black pepper
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
1 tsp caraway seeds
1 tsp smoked paprika
1 (32 oz) jar sauerkraut, drained (reserve ½ cup juice)
2 cups chicken broth
2 bay leaves
For Finishing
Chopped parsley
Crusty bread
Ingredients
Step 1 Season pork generously with salt and pepper.
Step 2 Heat olive oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove and set aside.
Step 3 Add onions to the pot and cook until softened.
Step 4 Add garlic, caraway seeds, and smoked paprika. Cook 1 minute until fragrant.
Step 5 Return pork to the pot. Add sauerkraut, reserved kraut juice, chicken broth, and bay leaves.
Step 6 Bring to a simmer, cover, and cook for 1½–2 hours until pork is fork-tender.
Step 7 Taste and adjust seasoning. Remove bay leaves.
Step 8 Ladle into bowls
Instructions
Finish with parsley
Serve with crusty bread.