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Pork Stew with Paprika and Sauerkraut

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Prep Time 12 hours
Cook Time 2 hours 30 minutes
Course Main Course
Servings 12 people

Ingredients
  

  • 6 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-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1/2 cup Hungarian sweet paprika
  • 2 tsp Hungarian hot paprika
  • 2 tbsp smoked paprika
  • 1 lb sauerkraut drained
  • 1 bottle Somerset Ridge Ruby Red
  • 1 qt beef broth
  • 4 cups water
  • 1 tsp dried marjoram
  • 2 bay leaves
  • 1 yellow bell pepper cubed
  • 1 tsp black pepper
  • Cooked and buttered egg noodles for serving
  • Sour Cream for serving

Instructions
 

  • In a food processor, puree half of the garlic, half the bell peppers and 1 onion with 1 tablespoon of salt until smooth
  • Pour the mixture into a large bowl, add the cubed pork and stir to coat
  • Cover with plastic wrap and marinate overnight in the refrigerator
  • Drain the pork 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 the paprikas and cook, stirring constantly, for 1 minute
  • Return the pork to the pot and add the sauerkraut, Ruby Red 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 yellow bell pepper 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 cooked and buttered egg noodles with a dollop of sour cream