Gluten-Free Polish Bigos (Hunter's Stew)

Ingredients

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• 1 1/2 lb pork shoulder, cut into 1-inch cubes
• 12 oz gluten-free kielbasa, sliced
• 4 slices bacon, chopped
• 1 oz dried porcini mushrooms
• 1 cup boiling water
• 2 lb sauerkraut, drained and lightly rinsed
• 4 cups green cabbage, shredded
• 1 large onion, diced
• 8 pitted prunes, chopped
• 2 tbsp tomato paste Shop
• 1 cup dry red wine or gluten-free broth Shop
• 2 bay leaves Shop
• 5 allspice berries Shop
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 1 tsp kosher salt, or to taste

Instructions

1. 1 Soak the porcini in the boiling water for 15 minutes. Lift out and chop them; save the soaking liquid, leaving any grit behind.
2. 2 Cook the bacon in a large Dutch oven over medium heat until the fat renders, 5 minutes. Brown the pork in the fat in batches, about 5 minutes per batch, then set aside.
3. 3 Cook the onion for 5 minutes, then add the kielbasa and brown lightly. Stir in the tomato paste.
4. 4 Add the sauerkraut, fresh cabbage, mushrooms and their liquid, prunes, wine or broth, bay leaves, allspice, caraway, and pepper. Return the pork and stir well.
5. 5 Cover and simmer very gently for 1 1/2 to 2 hours, stirring every 20 minutes and adding a splash of water if it looks dry. Taste for salt (sauerkraut is salty) and remove the bay leaves before serving.

Nutrition (per serving)

Tips & Notes

• Bigos improves for 2 to 3 days in the fridge; many cooks make it ahead on purpose.
• Rinse the sauerkraut for a milder stew or leave it unrinsed for more tang.
• Freezes well for up to 3 months.

Common questions