Bigos (Hunter's Stew)
A hearty Polish hunter's stew built on sauerkraut and fresh cabbage slow-simmered with smoked kielbasa, pork, dried mushrooms, and red wine until deeply flavored and thick.
Ingredients
- 2 lbs sauerkraut, drained
- 1 head green cabbage, roughly chopped
- 1 lb smoked kielbasa sausage, sliced 1/2 inch
- 1 lb boneless pork shoulder, 1-inch cubes
- 6 strips thick-cut bacon, chopped
- 1 oz dried porcini mushrooms
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 3 bay leaves
- 1/2 tsp ground allspice
- 1/2 tsp black pepper, freshly ground
- 1 tsp salt
Instructions
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1
Place 1 oz dried porcini mushrooms in 1 cup of hot water and soak for 20 minutes. Remove mushrooms and roughly chop them, reserving the soaking liquid.
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2
In a large heavy pot or Dutch oven over medium heat, cook 6 strips chopped thick-cut bacon until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
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3
Increase heat to medium-high. Season 1 lb 1-inch cubes boneless pork shoulder with 1 tsp salt and 1/2 tsp freshly ground black pepper, then brown in batches in the bacon fat, about 3 minutes per side. Remove and set aside.
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4
Add 1 lb sliced 1/2 inch smoked kielbasa sausage to the pot and cook until lightly browned, about 3 minutes. Remove and set aside.
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5
Reduce heat to medium, add 1 large diced yellow onion and cook until softened, about 5 minutes. Add 4 minced garlic cloves and 2 tbsp tomato paste and cook 1 more minute.
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6
Add 1 head roughly chopped green cabbage and cook, stirring occasionally, until slightly wilted, about 5 minutes.
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7
Add 2 lbs drained sauerkraut, browned pork, kielbasa, and bacon back to the pot. Stir in the chopped dried mushrooms and their strained soaking liquid.
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8
Pour in 1 cup dry red wine and 2 cups beef broth. Add 3 bay leaves and 1/2 tsp ground allspice. Stir to combine.
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9
Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until the pork is fork-tender and the flavors have melded.
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10
Verify the pork registers at least 145°F (63°C) on an instant-read thermometer. Remove the bay leaves, taste for seasoning, and serve in bowls.