ALMOST MY GRANDPOP'S KAPUSTA

Almost My Grandpop's Kapusta image

Provided by Janet Iagulli

Time 1h

Number Of Ingredients 7

2 1/2 lb pork country ribs, individually sliced
1 lb maple bacon sliced into 1" pieces (save the grease)
1 1/2 large yellow onions sliced
2 can(s) sauerkraut (14.5 oz each)
1 1/2 Tbsp garlic powder
1 2/3 tsp smoky paprika
16 oz chicken broth

Steps:

1. Heat a large skillet hot enough for the bacon pieces. Spread them across the bottom (you don't need to separate each piece as they will separate as you stir). Stir them around to get the pieces cooked to medium texture. You don't want them crisp for this recipe. Take out the pieces & place them in a small bowl.
2. Place the pork in the hot bacon grease and brown both sides including the edges. Remove from pan & put aside. Empty the bacon grease but do not wipe/wash. Leave the pan greased.
3. Rinse the sauerkraut once and spread in heated pan with about 1/3 of the can juice. (I drain the cans and add water & drain again keeping approx.1/3 of the juice left in each can.)
4. Add sliced onions to the pan and stir while frying to semi-cook the veggies and absorb remaining bacon grease (about 5 min.).
5. Add the remaining ingredients including garlic powder & smoky paprika along with the chicken broth (I used College Inn but any good broth will do). Mix as well as you could as not to splash outside the pan. Turn down the heat to med/low and cover. Cook for 35-40 minutes.