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Bigos (Polish Hunter’s Stew)
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Prep Time:
40 minutes
Cook Time:
180 minutes
Total Time:
220 minutes
Hearty Polish stew with smoked meats, mushrooms, and sauerkraut - a cozy winter favorite.
Ingredients:
  • 1 15-ounce can tomato sauce (optional)
  • 1 ounce dried porcini or other wild mushrooms
  • 2 Tbsp bacon fat or vegetable oil
  • 2 pounds pork shoulder
  • 1 large onion, chopped
  • 1 head cabbage (regular, not savoy or red), chopped
  • 1 1/2 pounds mixed fresh mushrooms
  • 1-2 pounds kielbasa or other smoked sausage
  • 1 smoked ham hock
  • 1 pound fresh Polish sausage (optional)
  • 1 25-ounce jar of fresh sauerkraut (we recommend Bubbies, which you may be able to find in the refrigerated section of your local supermarket)
  • 1 bottle of pilsner or lager beer
  • 1 Tbsp juniper berries (optional)
  • 1 Tbsp black peppercorns
  • 1 Tbsp caraway seeds
  • 2 Tbsp dried marjoram
  • Salt
  • 20 prunes, sliced in half (optional)
  • 2 Tbsp tomato paste (optional)
  • 1-2 Tbsp mustard or horseradish (optional)
Instructions:
  • Prepare the ingredients: Soak the dried mushrooms in hot tap water for 20 to 40 minutes until softened. Crush the juniper berries and black peppercorns coarsely. Cut the pork shoulder into 2-inch chunks and the sausages into similar-sized pieces. Drain the sauerkraut. Strain the mushroom soaking liquid and set aside. Clean and cut the soaked mushrooms into large pieces.
  • Brown the pork shoulder: In a large lidded pot, heat the bacon fat or vegetable oil until sizzling. Sear the pork shoulder in batches over medium-high heat, ensuring not to overcrowd the pan. Set aside the beautifully browned meat.
  • Sauté diced onions and cabbage in the pot until the cabbage is soft and onions are translucent. Season with salt. If making a tomato-based version, stir in the tomato paste. Scraping any flavorful bits from the bottom of the pot. Remove the mixture from the pot and set aside with the pork shoulder.
  • Add the fresh mushrooms to the pan and cook without oil, stirring frequently until they release their water. Season with a sprinkle of salt. Reintroduce the pork shoulder, cabbage, onions, ham hock, kielbasa, optional Polish sausage, sauerkraut, caraway seeds, marjoram, ground peppercorns, and juniper (if desired).
  • Pour in the beer for richness or tomato sauce for a classic taste. Mix well until everything is coated. Let it simmer uncovered for at least 2 hours, until the ham hock is tender. Stir occasionally for best results.
  • Remove the bones and fat, then introduce the prunes and continue cooking. Once the hock is tender, remove it from the pot and shred the meat, discarding any excess fat. Roughly chop the meat and add it back to the pot along with the soaked dried mushroom, strained mushroom soaking liquid, and prunes (if desired). Cook until tender, for a minimum of 30 more minutes.
  • Just before serving, mix in the mustard or horseradish to add a zesty kick to your Bigos dish. This hearty meal is best enjoyed with rye bread and a refreshing beer. Remember, Bigos only gets better with time, so be sure to save some for delicious leftovers the following day.

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