Pin this A hearty, tangy, and comforting stew made with just five simple ingredients perfect for a quick and satisfying weeknight dinner.
This dish always reminds me of cozy family dinners where everyone asks for seconds.
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Ingredients
- Pork: 1 lb (450 g) boneless pork shoulder or pork loin, cut into 1-inch cubes
- Sauerkraut: 2 cups (500 g) sauerkraut, drained (rinsed if less tang is desired)
- Aromatics: 1 medium onion, thinly sliced
- Liquids: 1 cup (240 ml) low-sodium chicken or vegetable broth
- Seasonings: 1 tsp caraway seeds (optional, for authentic flavor) Salt and freshly ground black pepper, to taste
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Instructions
- Step 1:
- Heat a large pot or Dutch oven over medium-high heat Add the cubed pork and brown on all sides for 3–4 minutes
- Step 2:
- Add the sliced onion and sauté for 2–3 minutes until softened and lightly golden
- Step 3:
- Stir in the sauerkraut and sprinkle with caraway seeds (if using)
- Step 4:
- Pour in the broth and bring to a simmer Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally
- Step 5:
- Season with salt and pepper to taste Serve hot, optionally with crusty bread or boiled potatoes
Pin this Cooking this stew has become a weekend tradition that brings everyone to the table smiling.
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Required Tools
Large pot or Dutch oven, Chefs knife, Cutting board, Wooden spoon
Allergen Information
Contains no common allergens Check labels for hidden allergens in store-bought broth or sauerkraut
Nutritional Information
Calories 285 Total Fat 13 g Carbohydrates 8 g Protein 31 g (per serving)
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This stew is perfect for busy nights and leftovers taste even better the next day.
Recipe Questions
- → What cut of pork works best for this dish?
Boneless pork shoulder or pork loin cut into cubes is ideal for tender, flavorful results.
- → Can I adjust the tanginess of the sauerkraut?
Yes, rinsing the sauerkraut before cooking reduces its tanginess for a milder taste.
- → Is caraway essential for flavor?
Caraway seeds add authentic aroma but can be omitted if preferred.
- → What cooking vessel is recommended?
A large pot or Dutch oven ensures even browning and gentle simmering.
- → What are good side dishes for this meal?
Crusty bread or boiled potatoes complement the stew’s rich and tangy flavors well.
