Choucroute Garnie Sauerkraut and Ham Hock Recipe

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This easy, hearty one-pot meal from Northern France makes 2 generous servings (more small servings) and is easily doubled.
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Servings:
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Ingredients
  • 1 large onion, chopped
  • 2 tablespoons oil, butter or lard
  • 1 meaty smoked pork hock (ham hock)
  • 1 pound sauerkraut, preferably fresh (rinse well if canned)
  • 1 pound potatoes, whole if small, cut into egg-size chunks if large
  • 1 cup dry white wine (or broth)
  • 1 cup water
  • 2 cloves garlic, minced (optional)
  • 1/2 teaspoon freshly ground black pepper
  • salt, if needed
Container: Dutch oven or heavy pan, with cover, large enough to hold all ingredients
Directions
  • In Dutch oven or other heavy pan large enough to hold all ingredients, heat oil or butter. Add onions and cook until soft, 5 - 10 minutes.
  • Add remaining ingredients,pressing meat and potatoes down into the liquid. Cover and simmer until potatoes are very tender and meat is easily pulled from bone, about 1 hour. Taste for seasoning, add salt if needed. Serve hot, preferably in wide shallow bowls with juices spooned over.
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