Ingredients
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1 (3 lb.) Boneless Center-Cut Pork Roast
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3 lb. St. Louis Pork Ribs
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4 large onions, chopped
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3 cloves garlic, minced
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1 tsp. caraway seeds
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1 tsp. celery seeds
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Salt, to taste
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1 can chicken broth
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2 lb. sauerkraut, drained
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1 pint sour cream
Directions
- Cut pork into 1 1/2-inch cubes and ribs into 2-inch sections. Place pork and ribs in a very large skillet over low heat. Increase heat and brown on all sides.Meanwhile, combine onions, garlic, caraway seeds, celery seeds, salt, and broth and add to meat. Bring to a boil over high heat and then reduce heat and simmer covered for 1 hour.Now add the sauerkraut and mix well. Continue simmering for 3/4 hour. Remove from heat and allow to cool for a few minutes, then add the sour cream. When well mixed, return to low heat to warm the ingredients. Do not boil.
Recipe Note
Serving Suggestions: Serve with boiled potatoes sprinkled with paprika, and beer.
Blog post: https://www.lobels.com/pork-and-sauerkraut-stew-115
