**Polish Pork and Sauerkraut Stew (Bigos)** a stew of pork shoulder, bacon, kielbasa, and sauerkraut—for every celebration

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Ingredients

• 1⁄4 oz. dried porcini mushrooms
• 4 oz. bacon, cut into 1⁄2″ pieces
• 1 lb. boneless pork shoulder, cut into 1″ cubes
• Kosher salt and freshly ground black pepper, to taste
• 8 oz. smoked kielbasa, cut into 1″ rounds
• 1 tsp. caraway seeds
• 8 whole allspice berries
• 2 large yellow onions, chopped
• 2 bay leaves
• 1⁄2 cup tomato paste
• 3 tbsp. flour
• 4 lb. sauerkraut, drained
• 2 oz. pitted prunes, chopped
• 6 cups beef stock
• 1⁄2 cup madeira wine
• 2 medium tart apples, peeled, cored, and cut into 1⁄2″ cubes
• Minced chives, to garnish

Directions

1. Place mushrooms in a bowl; cover with 1 1⁄2 cups boiling water.

   Let sit until mushrooms rehydrate, about 1 hour. Using a slotted

   spoon, transfer mushrooms to a cutting board; roughly chop and

   set aside. Slowly pour soaking liquid into another bowl, leaving any

   sediment in the bottom of the first bowl; set aside.

2. Heat bacon in an 8-qt. Dutch oven over medium heat; cook until

   its fat renders, about 12 minutes. Transfer to a plate; set aside.

   Increase heat to medium-high; working in batches, season pork

   with salt and pepper. Add to pot; cook, turning, until browned all

   over, about 8 minutes. Transfer to plate with bacon.

   Add kielbasa; cook until browned, about 6 minutes; transfer to plate.

3. Add caraway, allspice, onions, and bay leaves; cook, scraping

   bottom of pot, until onions are soft, about 10 minutes.

   Add tomato paste; cook until caramelized, about 8 minutes.

   Add flour; cook, stirring, until smooth, about 2 minutes.

   Add sauerkraut, and cook, stirring, until slightly wilted, about 3 minutes.

4. Return meat to pot along with reserved mushrooms and their

   soaking liquid, and then add prunes, stock, and wine; bring to a boil.

   Season with salt and pepper, and reduce heat to medium-low;

   cook, covered and stirring occasionally, for 30 minutes.

   Add apples, and cook, covered, until pork is tender, about 30

   minutes more; garnish with chives.

This Recipe Is Published In Saveur

bon appetit