Name: Spicy Smoky Polish Hunters Stew Bigos Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Ingredients: 1 lb sauerkraut, drained and rinsed; 1 lb fresh green cabbage, shredded; 8 oz spicy kabanos sausage, sliced; 8 oz pork shoulder, cut into 1-inch cubes; 1 large yellow onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 cup beef broth; 1 tsp smoked paprika; 1/2 tsp crushed red pepper flakes; 1/2 cup dried prunes, chopped; 2 dried bay leaves

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed pork shoulder and cook until browned on all sides, about 6 to 8 minutes, then remove with a slotted spoon and set aside.

In the same pot, add the sliced spicy sausage and cook until it releases its fat and turns crispy at the edges, about 5 minutes. Stir in the diced onion and garlic, cooking until softened and fragrant, about 3 minutes.

Stir in the tomato paste, smoked paprika, and crushed red pepper flakes, cooking for 1 minute until the spices are fragrant and the paste darkens slightly. Return the browned pork shoulder to the pot along with any accumulated juices.

Add the shredded fresh cabbage, rinsed sauerkraut, chopped prunes, bay leaves, and beef broth, stirring well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let simmer for 60 minutes.

Remove the lid and stir the stew thoroughly, then continue to simmer uncovered for another 15 minutes until the liquid has reduced and the stew is thick and savory. Discard the bay leaves before ladling the hot bigos into bowls alongside a thick slice of rye bread.