This paprika pork stew recipe is a flavorful and comforting dish that will warm your soul. Made with tender chunks of pork, onions, garlic, bell peppers, and a generous amount of paprika, this stew is rich and hearty. Slow-cooked to perfection, the meat becomes tender and the flavors meld together beautifully. Serve it with crusty bread or over a bed of steamed rice for a satisfying meal that will keep you coming back for more.
Ingredients
- 2 pounds pork shoulder, cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 bell peppers, diced
- 3 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 bay leaf
- Chopped fresh parsley, for garnish
Directions
- In a large Dutch oven or pot, heat the olive oil over medium-high heat.
- Add the pork chunks in batches and brown them on all sides. Remove the browned pork from the pot and set it aside.
- In the same pot, add the diced onion, minced garlic, and diced bell peppers. Cook until the vegetables are softened and fragrant, about 5 minutes.
- Add the sweet paprika, smoked paprika, dried thyme, dried oregano, salt, and black pepper to the pot. Stir well to coat the vegetables in the spices.
- Return the browned pork to the pot along with any juices that have accumulated. Stir to combine.
- Pour in the chicken broth and diced tomatoes, including their juices. Stir in the tomato paste and add the bay leaf.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew cook for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
- Taste the stew and adjust the seasoning if needed.
- Serve the paprika pork stew hot, garnished with chopped fresh parsley. Enjoy with crusty bread or over steamed rice.
