Pork and Sauerkraut Stew

4 sl Bacon
2 lb Pork boneless shoulder
1 tb Paprika
2 ts -(up to) 3 ts Caraway seed
1 ts Salt
1 Clove garlic; minced
1 cn (16-oz) sauerkraut; drained
1 1/2 c Water
4 md Onions; sliced
10 sm New potatoes
1/2 ts Salt
Snipped parsley
3/4 c Dairy sour cream

Fry bacon in Dutch oven over medium heat until crisp; remove bacon; drain on paper towels. Trim fat from pork; cut pork into 1-inch pieces. Brown pork in bacon fat; drain. Sprinkle pork with paprika, caraway seed, 1 Tsp salt & the garlic. Stir in sauerkraut, water, onions & potatoes. Sprinkle with 1/2 Tsp salt. Heat to boiling; reduce heat, cover & simmer until pork is tender, about 1 hour. Crumble bacon & sprinkle bacon & parsley over pork mixture. Serve with sour cream. Serves 4-6.

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