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Slovenian jota with sauerkraut, white beans, potatoes, and smoked pork.

Slovenian Jota

A thick Slovenian stew of sauerkraut, white beans, potatoes, and smoked pork.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Slovenian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 2 cups cooked white beans drained
  • 1 1/2 lb sauerkraut drained and lightly rinsed if very salty
  • 1 1/2 lb yellow potatoes peeled and cut into chunks
  • 1 lb smoked pork shoulder or ham hock meat
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 2 whole bay leaves
  • 6 cups low-sodium stock or water
Roux and Seasoning
  • 2 tbsp neutral oil
  • 2 tbsp all-purpose flour
  • 1 tsp sweet paprika
  • 2 tsp fine salt or to taste
  • 1/2 tsp ground black pepper

Equipment

  • Large Dutch oven
  • Medium saucepan
  • Chef's knife
  • Wooden spoon

Method
 

Simmer the Base:
  1. Combine pork, sauerkraut, bay leaves, and 4 cups stock in a Dutch oven. Bring to a simmer, cover partly, and cook for 35 minutes.
  2. In a saucepan, cover potatoes with the remaining stock and simmer for 15 minutes until tender. Mash one-quarter of the potatoes into their liquid.
Make the Roux:
  1. Heat oil in the saucepan. Cook onion for 6 minutes, add garlic for 1 minute, then stir in flour and paprika for 1 minute. Whisk in a ladle of stew broth until smooth.
Finish:
  1. Stir the onion roux, potatoes and their liquid, beans, salt, and pepper into the sauerkraut pot. Simmer uncovered for 15 to 20 minutes until thick.
  2. Remove bay leaves, pull or slice the pork into serving pieces, and adjust salt according to the sauerkraut.

Nutrition

Calories: 480kcalCarbohydrates: 54gProtein: 31gFat: 18gSaturated Fat: 6gCholesterol: 70mgSodium: 1180mgFiber: 12gSugar: 7g

Notes

  • Rinse sauerkraut only when it is aggressively salty; its acidity is essential to jota.
  • The stew tastes better after resting overnight and keeps refrigerated for four days.

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