# What You Need:
→ Pork
01 - 1 lb boneless pork shoulder or pork loin, cut into 1-inch cubes
→ Sauerkraut
02 - 2 cups sauerkraut, drained (rinsed if less tang is desired)
→ Aromatics
03 - 1 medium onion, thinly sliced
→ Liquids
04 - 1 cup low-sodium chicken or vegetable broth
→ Seasonings
05 - 1 tsp caraway seeds (optional)
06 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat a large pot or Dutch oven over medium-high heat. Add the cubed pork and brown on all sides for 3 to 4 minutes.
02 - Add the sliced onion and cook for 2 to 3 minutes until softened and lightly golden.
03 - Stir in the sauerkraut and sprinkle with caraway seeds if using.
04 - Pour in the broth and bring to a simmer. Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
05 - Adjust seasoning with salt and pepper to taste. Serve hot, optionally accompanied by crusty bread or boiled potatoes.
