1 tbsp. vegetable oil
1 medium-size onion, cubed (about 1 1/2 cups)
1 cup chicken broth
1 1/2 cups cubed raw potatoes (about 1 pound)
3 cups cubed HEB oven roasted pork roast
1 can (14.5 oz each) Bavarian-style sauerkraut
Heat a large skillet over high heat for 2 minutes.
Add oil and onion to hot skillet.
Stir-fry the onions for 3 minutes until golden brown.
Add potatoes and chicken broth.
Bring mixture to a boil.
Reduce heat to medium high, cover and cook for 10 minutes or until potatoes are tender.
Add pork and sauerkraut to potato-onion mixture.
Season to taste with salt and pepper.
Cover sauerkraut-pork mixture and cook on medium high heat for 5 more minutes
No Nutritional Information Available