Pork and Sauerkraut Stew
1 pound boneless lean pork loin, cubed
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (16 ounces) fresh sauerkraut, drained
12 ounces red potatoes, thinly sliced
1 large yellow onion, finely chopped
1 teaspoon caraway seeds
1/2 cup reduced-fat sour cream
1 tablespoon cornstarch
Salt and black pepper to taste
1. Combine all ingredients, except sour cream, cornstarch,
salt, and pepper, in crock pot; cover and cook on low 6 to 8 hours.
Stir in combined sour cream and cornstarch, stirring 2 to 3 minutes.
Season to taste with salt and pepper.