Pork and Sauerkraut Stew

Serve with boiled potatoes sprinkled with paprika, and beer.

Ingredients:
(3 lb.) Boneless Center-Cut Pork Roast
3 pounds St. Louis Pork Ribs
4 large onions, choped
3 cloves garlic, minced
1 teaspoon caraway seeds
1 teaspoon celery seeds
Salt to taste
1 can chicken broth
2 pounds sauerkraut, drained
1 pint sour cream

Directions:
Cut pork into 1 1/2-inch cubes and ribs into 2-inch sections.
Place pork and ribs in a very large skillet over low heat.
Increase heat and brown on all sides.
Meanwhile, combine onions, garlic, caraway seeds,
celery seeds, salt, and broth and add to meat.
Bring to a boil over high heat and then
reduce heat and simmer covered for 1 hour.
Now add the sauerkraut and mix well.
Continue simmering for 3/4 hour.
Remove from heat and allow to cool for a few minutes,
then add the sour cream. When well mixed,
return to low heat to warm the ingredients. Do not boil.