Pork Goulash
Directions
- 1Cube the pork butt.
- 2Season the pork with onion powder, garlic powder, salt, smoked paprika, and cracked pepper.
- 3Dice the onion and bell peppers.
- 4Mince the garlic cloves.
- 5Sear the seasoned pork in a large pot over medium-to-high heat with two tablespoons of olive oil, working in batches.
- 6Add the diced onions, peppers, and garlic to the pot, then cook until soft. Use a bamboo spoon to scrape up the fond from the bottom of the pot.
- 7Add the dried oregano and tomato paste. Cook until the paste turns a rusty color and starts to stick to the bottom of the pot.
- 8Add the chicken stock, a splash of vinegar, sauerkraut, and the canned fire roasted diced tomatoes.
- 9Add the seared pork back into the pot and bring to a simmer.
- 10Gently simmer for about an hour and a half.
- 11Garnish with chopped onion, jalapeño, and a scoop of Greek yogurt or sour cream before serving.
Ingredients
- 3 lbs boneless pork butt, cubed
- 1 pinch kosher salt
- 1 pinch black pepper
- 2 tbsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tbsp olive oil
- 1 whole onion, diced
- 2 whole bell pepper, diced
- 4-6 clove garlic, minced
- 1/2 tsp dried oregano
- 2 tbsp tomato paste
- 2 cup chicken stock
- 2 tbsp vinegar
- 1/2-1 cup sauerkraut
- 1 can fire roasted diced tomatoes
- to taste onion, chopped (optional)
- to taste jalapeño, minced (optional)
- 1 scoop Greek yogurt or sour cream (optional)
Equipment
knifemixing bowllarge pottongsbamboo spoonladle
