{"id":36962,"date":"2021-01-12T08:00:00","date_gmt":"2021-01-12T13:00:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2017\/12\/06\/estofado-de-cerdo-receta\/"},"modified":"2026-09-27T12:17:49","modified_gmt":"2026-09-27T16:17:49","slug":"goulash-style-pork-stew-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2021\/01\/12\/goulash-style-pork-stew-recipe\/","title":{"rendered":"Venezuelan Goulash-Style Pork Stew Recipe + VIDEO"},"content":{"rendered":"\n
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This Venezuelan goulash-style pork stew is made in one pot with pork loin, a paprika\u00a0sofrito<\/em>, potatoes, and carrots, and it’s ready in less than two hours. The meat turns tender, the sauce gets thick and ruddy, and the aroma of bay leaves and thyme fills the whole house. It’s naturally gluten-free and a complete meal in a single bowl.<\/p>\n\n\n

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I made this Goulash-Style Pork Stew in partnership with the National Pork Board<\/a>.<\/em> As a member of the Amazon Affiliate Program<\/a> and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\n

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  1. Soup or Stew?<\/a>
  2. A Tribute to Fritz & Franz's Goulash<\/a>
  3. Ingredients<\/a>
  4. How To Make Goulash-Style Pork Stew<\/a>
  5. FAQs<\/a>
  6. Other Pork Loin Recipe You'll Love<\/a>
  7. Venezuelan Goulash-Style Pork Stew Recipe<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    Soup or Stew?<\/h2>\n\n\n
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    Both. You can serve this pork stew as a soup, in a deep bowl with plenty of broth, or as a main dish, thicker and with white rice or bread on the side. Either way, it’s a complete meal, perfect for chilly days and family dinners.<\/p>\n\n\n\n

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    A Tribute to Fritz & Franz’s Goulash<\/em><\/em><\/h2>\n\n\n\n

    This stew was born from a memory. In Caracas there was a modest German restaurant, Fritz & Franz. It started in El Rosal and later moved to my neighborhood, Altamira.<\/em><\/p>\n\n\n\n

    I used to go there for Polish and German sausages with sauerkraut, and a potato salad I adored. Always, without fail, I ordered my goulash. For dessert, their delicious apple strudel. All with an ice-cold beer.<\/em><\/p>\n\n\n\n

    I was born and raised in the tropics, and we always want what we don’t have. When I lived in Miami, I dreamed of cold days by the fireplace. Now that I live in Charlotte, that problem is solved. So welcome back, my goulash: a pork loin turned into a stew, with paprika, bay leaves, thyme, potatoes, and carrots.<\/em><\/p>\n\n\n\n

    \u00a1Buen provecho!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    Ingredients<\/h2>\n\n\n
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    To make this goulash-style pork stew, you’ll need:<\/p>\n\n\n\n