I made this Goulash-Style Pork Stew in partnership with the National Pork Board. Thanks for reading ans supporting the brands that make this blog possible.
If you are a regular reader of this blog, you know that I live in Miami. Here one says pork and the first thing that comes to mind is a lechón roasted in a Caja China. Or a good roasted pork shoulder, or pork leg. We owe that, of course, to the Cuban influence, omnipresent in South Florida.
If you know me, you know that if something I miss is being able to enjoy the four seasons. It must be because I was born and raised in the tropics. And you like what you don’t have. Although I appreciate the subtropical climate of Miami, sometimes I dream of fireplaces and a good stew, like a pork goulash…
How To Make Pork Stew
So I decided to turn a pork loin into a stew. A pork goulash, to be precise. The first thing I did was cut a third of a juicy pork loin into one-inch cubes. I seasoned it with salt and pepper. Then, I covered it with cornstarch. Then I sealed the meat in a hot cauldron with a few drops of olive oil.
Once sealed, I reserved the pork. In the same cauldron, I made a sofrito with onion, garlic, celery, and red bell pepper. Once the sofrito had wilted, I added tomato, paprika and cooked it covered. I added the pork first, and then in this order: carrot and potatoes, and seasoned it with bay leaves and fresh thyme.
To make this pork goulash recipe you will need some kitchen utensils that you can easily find online, through my Amazon Affiliate Program, including:
Goulash-Style Pork Stew: A Soup or a Main Dish?
You can’t imagine how delicious this pork goulash stew recipe turned out. It looks and it tastes like goulash. It is perfect for those days when the temperatures drop.
This stew may be served as a soup or as the main solo dish. In both cases, it is a whole meal.
Pork Loin Stew with Vegetables Recipe
Goulash-Style Pork Stew
- 3 pounds pork tenderloin cut into 1-inch cubes
- Coarse sea salt
- Freshly ground black pepper
- 3/4 cup cornstarch
- 4 tablespoons olive oil
- 1 cup onion finely chopped
- 3 garlic cloves minced
- 1 cup celery chopped
- 1 cup red bell pepper chopped
- 2 cups peeled tomatoes chopped, with their juice
- 2 tablespoons of paprika
- 2 cups water
- 2 cups carrot cut into 1/2-inch cubes
- 2 cups potatoes cut into 1/2-inch cubes
- Season the pork with salt and pepper.
- In a bowl, put the cornstarch and add the cubes of pork and cover them completely.
- In a cauldron or Dutch oven over medium-high heat, heat half of the olive oil.
- Seal the pork in the cauldron, in two parts. Once the pork begins to brown, turn it over and when it is completely sealed, remove it from the cauldron and put it to drain on absorbent paper. Repeat until finished.
- Lower the heat to medium, add the rest of the olive oil, and sauté the onion, garlic, celery, and paprika, stirring occasionally, until they start to wilt about 5 minutes.
- Add the tomatoes and paprika and cook for about 10 more minutes.
- Add the water and stir.
- Add the pork, bay leaf, and thyme, check the salt and cook over medium heat, covered for 20 minutes.
- Add the carrots and cook covered for 10 more minutes.
- Add the potatoes and cook covered for 20 more minutes.
Don’t miss my other recipes with pork loin: