Paprika-Spiced Pork & Sauerkraut Stew
Adapted from foodandwine.com, this pork and sauerkraut combo spices up the traditional New Year’s meal. Give yourself some time, the meat needs to marinate overnight but it’s all worth it. You’ll be serving a hearty dish with loads of texture and flavor.
Ingredients:
4 garlic cloves, thinly sliced
4 red bell peppers, chopped
2 medium yellow onions, chopped
Kosher salt
2 lbs trimmed pork shoulder, cut into 1 1/2" cubes
2 tbsp canola oil
2 tbsp tomato paste
1/2 cup Hungarian sweet paprika
1 lb sauerkraut, drained
One 750 ml bottle red wine
1 at low-sodium beef broth
4 cups water
1 tsp dried marjoram
2 bay leaves
2 Hungarian wax, banana or Cubanelle peppers, thinly sliced
1 tsp black pepper
Cooked egg noodles & crème fraîche, for serving
In a food processor, purée 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.
Drain the pork, wipe off any marinade and pat dry with paper towels. In a large Dutch oven, heat the canola 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. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 hours.
Stir in the remaining garlic, bell peppers and onions. Add the Hungarian wax peppers (I used 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 salt. Serve in bowls over egg noodles with a dollop of crème fraîche.
