2 pounds boneless pork loin, cut into 1-inch pieces

salt and pepper

2 tablespoons butter

1 tablespoon vegetable oil

1 large onion, chopped fine

2 garlic cloves, minced

2 tablespoons sweet paprika

1 1/2 cups low-sodium chicken broth

1 tablespoon chopped fresh dill

2 pounds sauerkraut, drained and rinsed

2 teaspoons sugar

2 cups sour cream

Heat oven to 300 degrees.

Pat pork dry with paper towels and season with salt and pepper.

Heat butter and oil in a large Dutch oven. When hot, add half the pork. Cook until browned on all sides. Transfer to a plate and repeat with remaining pork. Remove the second batch of pork from the Dutch oven.

Add onion to the Dutch onion and cook for 3 minutes.

Add garlic and paprika and cook for 30 seconds.

Stir in pork, broth, dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer.

Cover and place in the oven for 1 1/2 hours.

Remove from oven and stir in sauerkraut and sugar. Cover and place back in oven for 45 minutes.

Off the heat, stir in sour cream. Garnish with fresh dill.

Notes

Be sure to use sweet paprika, not hot paprika.

For best results, try to use fresh sauerkraut from a deli or in a vacuum-sealed package rather than canned or jarred.

*adapted from https://spicysouthernkitchen.com/