PORK AND SAUERKRAUT STEW RECIPE - (4.5/5)

Pork and Sauerkraut Stew Recipe - (4.5/5) image

Provided by hanley89

Number Of Ingredients 20

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8 garlic cloves, thinly sliced
4 red bell peppers, chopped
2 medium yellow onions, chopped
1 tbsp Kosher salt
7 pounds pork shoulder,trimmed and cut into 1 1/2-inch cubes
3 tablespoons extra virgin olive oil
4 tablespoons tomato paste
1/2 cup Hungarian sweet paprika
2 teaspoons Hungarian hot paprika
2 pound sauerkraut, drained
One 750-ml bottle dry red wine
1 quart beef stock or broth
4 cups water
2 teaspoon dried marjoram
4 bay leaves
2 Cubanelle peppers, thinly sliced
1 teaspoon black pepper
2 tsp kosher salt
Cooked spaetzle or egg noodles, for serving
Crème fraîche or sour cream , for serving

Steps:

In a food processor, puree half of the garlic, bell peppers and onions with 1 tablespoon of salt until smooth. Pour the mixture into a large bowl, add the pork and stir to coat. Cover with plastic wrap and marinate overnight in the refrigerator. 2. Drain the pork, wipe off any marinade and pat dry with paper towels. In a large Dutch oven, heat the extra virgin olive oil. Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch. Transfer the browned pork to a plate. Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes. Add both of the paprikas and cook, stirring constantly, for 1 minute. Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves and 1 tsp kosher salt. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 to 2 hours 3. Stir in the remaining garlic, bell peppers and onions. Add the cubanelle peppers and cook until the pork and vegetables are tender, about 30 minutes longer. Discard the bay leaves. Stir in the black pepper and season with 1 tsp kosher salt. Serve in bowls over spaetzle or egg noodles with a dollop of crème fraîche or sour cream Make Ahead The finished stew can be refrigerated for up to 3 days before serving.