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Pork and Sauerkraut Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb pork shoulder, cubed
  • 1 (32 oz) jar sauerkraut, drained
  • 2 cups frozen diced potatoes
  • 1 cup frozen sliced carrots
  • 1 cup frozen pearl onions
  • 3 cups chicken broth
  • 1 tsp caraway seeds
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Place the cubed pork in the bottom of the slow cooker so it cooks evenly and stays moist.
  • Spread the drained sauerkraut over the pork to distribute the tangy flavor throughout the stew.
  • Add the frozen diced potatoes, sliced carrots, and pearl onions on top of the sauerkraut.
  • Pour the chicken broth over the ingredients to create the cooking liquid.
  • Sprinkle the caraway seeds evenly across the surface and tuck in the bay leaf. Season with salt and black pepper.
  • Cover the slow cooker and cook on low for 7 to 8 hours until the pork is fork-tender.

Notes

Drain the sauerkraut thoroughly before adding it so the stew does not turn overly salty. The frozen vegetables release moisture as they cook, so avoid lifting the lid during the first few hours. Leftovers reheat well the next day and the flavors continue to blend in the fridge.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker