Smoky Paprika Pork Stew with Potatoes

• 1 1/2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 2 tablespoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Season pork with salt and pepper, then brown in batches.
2. 2 Remove pork and set aside. In the same pot, sauté onions, garlic, carrots, and celery until softened.
3. 3 Stir in smoked paprika, thyme, and oregano, cooking for 1 minute to release the aromas.
4. 4 Add potatoes, browned pork, chicken broth, and diced tomatoes to the pot.
5. 5 Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until pork is tender.
6. 6 Taste and adjust seasoning with salt and pepper as needed.
7. 7 Serve hot, garnished with fresh parsley.

Equipment

• Large pot with lid

Variations

• Add a can of white beans for extra heartiness.
• Use chicken thighs instead of pork for a lighter version.

Substitutions

• Substitute vegetable broth for a vegetarian option.
• If smoked paprika isn't available, use regular paprika with a pinch of smoked salt.

Pairings

• A robust red wine like Tempranillo complements the smoky flavors.
• A cold lager also pairs nicely with this hearty dish.

Nutrition

Tips

• For deeper flavor, brown the pork well on all sides.
• Adding a splash of red wine with the broth boosts complexity.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve with crusty bread or over steamed rice.
• Pairs well with a crisp green salad.

FAQ