Ingredients and Weight:
- Pork shoulder (boneless and skinless), 2.5 pounds
- Onion, 1 pound
- Green bell pepper, 1 pound
- Red bell pepper, 1 pound
- Smoked paprika, 2 tablespoons
- Sweet paprika, 1 tablespoon
- Ground cumin, 1 teaspoon
- Vegetable oil, 1/4 cup
- Chicken broth, 2 cups
- Tomato paste, 1/4 cup
- Ground black pepper, to taste
- Sour cream, for serving (optional)
Preparation Time:
20 minutes
Cooking Time:
1 hour 20 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Cut the pork into 1-inch cubes.
- Peel and chop the onion and bell peppers.
- In a large pot or Dutch oven over medium heat, heat the oil.
- Add the onion and bell peppers and cook until softened, about 10 minutes.
- Stir in the smoked paprika, sweet paprika, and cumin. Cook for 1-2 minutes, or until fragrant.
- Add the pork and stir to coat with the spices. Cook until browned on all sides, about 5 minutes.
- Add the chicken broth and tomato paste. Season with black pepper to taste.
- Bring to a boil, then reduce heat and simmer for 1 hour, or until the pork is tender.
- Serve immediately, topped with sour cream if desired.
Nutritional Information:
- Calories: 400 per serving
- Fat: 20g
- Protein: 30g
- Carbohydrates: 25g
Dish Characteristics:
- Rich and flavorful stew with tender pork and vibrant vegetables
- Classic Hungarian dish with a slightly Americanized twist
- Savory and comforting, perfect for cold weather meals
User Comments:
- "This stew was absolutely delicious! The pork was so tender and the sauce was packed with flavor."
- "I love the combination of sweet and smoky paprika in this dish."
- "The bell peppers add a nice freshness to the stew."
- "I served this stew with mashed potatoes and it was the perfect comfort food."
- "This is now one of my favorite pork dishes. It's so easy to make and tastes amazing."
Special Precautions and Tips:
- If you can't find smoked paprika, substitute with regular paprika and add a pinch of liquid smoke.
- Serve with a side of bread or noodles for soaking up the delicious sauce.
- To make ahead, cook the stew as directed and then let cool completely. Refrigerate for up to 3 days. Reheat over medium heat before serving again.
