Slovenian Smoked Pork and Sauerkraut Stew

Ingredients

• 500g (1.1 lb) smoked pork shoulder, cubed 500g (1.1 lb) smoked pork shoulder, cubed
• 500g (1.1 lb) sauerkraut, drained 500g (1.1 lb) sauerkraut, drained
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 bay leaves 2 bay leaves
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the cubed smoked pork to the pot and cook until it is lightly browned on all sides.
3. 3.
   Stir in the caraway seeds, bay leaves, sweet paprika, salt, and black pepper. Cook for an additional minute to release the flavors.
4. 4.
   Add the drained sauerkraut to the pot and mix well with the other ingredients.
5. 5.
   Pour in the chicken or vegetable broth, ensuring that the sauerkraut and pork are fully submerged.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the pork is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves from the stew before serving.
8. 8.
   Garnish with chopped fresh parsley and serve hot.

Treat your ingredients with care...

• Smoked pork shoulder — Ensure that the smoked pork shoulder is cubed into bite-sized pieces to ensure even cooking and tenderness.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika instead of sweet paprika.
• Serve the stew with a dollop of sour cream on top for added creaminess.
• This dish tastes even better the next day, as the flavors continue to develop. Consider making it in advance and reheating it for a delicious meal.

Serving advice

Serve the Slovenian Smoked Pork and Sauerkraut Stew hot in deep bowls. Accompany it with crusty bread or boiled potatoes to soak up the flavorful juices.

Presentation advice

Garnish the stew with a sprinkle of chopped fresh parsley to add a pop of color. Serve it in rustic ceramic bowls to enhance the traditional feel.