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Smoky Paprika Pork Stew with Potatoes
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds pork stew meat, cut into 1-inch pieces
  • 2 tablespoons smoked paprika
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 carrots, peeled and cut into 1-inch pieces
  • 3 parsnips, peeled and cut into 1-inch pieces
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and cook until browned on all sides, about 6 to 8 minutes.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion starts to soften.
  • Stir in the smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Add the carrots, parsnips, and potatoes. Stir to coat the vegetables with the spices.
  • Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 45 minutes until the pork and vegetables are tender.
  • Taste and adjust salt or pepper if needed. Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Brown the pork well before adding the paprika so the stew develops a deeper base flavor. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture. If the stew thickens too much overnight, add a little water when warming it up.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife