Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of lard over medium-high heat until shimmering, then add 1 kilogram of cubed pork shoulder and sear until well-browned on all sides, about 8-10 minutes, then remove the pork and set it aside.

2. 2

   Reduce the heat to medium, add 2 large finely chopped yellow onions to the pot and sauté for 8-10 minutes until softened and translucent, scraping up any browned bits from the bottom.

3. 3

   Stir in 4 minced garlic cloves, 3 tablespoons of smoked paprika, 2 tablespoons of sweet paprika, 1 teaspoon of caraway seeds, 1.5 teaspoons of salt, 0.5 teaspoon of freshly ground black pepper, and 3 star anise pods, cooking for 1 minute until fragrant.

4. 4

   Pour in 400 grams of undrained canned diced tomatoes and 750 milliliters of chicken broth, scraping the bottom of the pot to loosen any remaining stuck bits, and bring the mixture to a gentle simmer.

5. 5

   Return the browned pork shoulder to the pot, add 2 bay leaves, and then stir in 800 grams of drained and slightly rinsed sauerkraut, ensuring the pork is mostly submerged in the liquid.

6. 6

   Cover the pot tightly and simmer gently on low heat for 3 to 4 hours, or until the pork is fork-tender, stirring occasionally to prevent sticking.

7. 7

   Remove the 3 star anise pods and 2 bay leaves before serving, then taste and adjust the seasoning with additional salt and pepper if needed.

8. 8

   Ladle the Star Anise Infused Pork and Sauerkraut Stew into bowls and serve hot, garnished with a dollop of 200 milliliters of sour cream.