Venezuelan Goulash-Style Pork Stew Recipe
A pork stew with paprika, potatoes, and carrots that warms you up like a goulash and comes together in one pot in less than two hours.
Servings: 8
Calories: 426kcal
Ingredients
- 3 pounds pork loin cut into 1-inch cubes 1.35 kg, 2.5 cm cubes
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- ¾ cup cornstarch 96 g
- 4 tablespoons olive oil 60 ml
- 1 cup onion finely chopped 160 g
- 3 cloves garlic finely chopped
- 1 cup finely chopped celery 100 g
- 1 cup finely chopped red bell pepper 150 g
- 2 cups canned petite diced tomatoes with their juice 480 g
- 2 tablespoons paprika 14 g
- 2 cups water 480 ml
- 3 bay leaves
- 1 bouquet fresh thyme about 6 sprigs
- 2 cups carrots cut into ½-inch cubes 260 g, 1.3 cm cubes
- 2 cups potatoes cut into ½-inch cubes 300 g, 1.3 cm cubes
Instructions
- Season the pork with salt and pepper.
- Place the cornstarch in a bowl, add the pork cubes, and coat them completely.
- In a Dutch oven or heavy pot over medium-high heat, heat half the olive oil.
- Sear the meat in two batches. When it starts to brown, turn it; once it's seared on all sides, remove it and drain on paper towels. Repeat with the rest. About 20 minutes total.
- Lower the heat to medium, add the remaining oil, and sauté the onion, garlic, celery, and bell pepper, stirring occasionally, until they begin to soften, about 5 minutes.
- Add the tomatoes and paprika and cook for about 10 more minutes, until a sauce forms.
- Add the water and stir, scraping the bottom of the pot.
- Add the pork, bay leaves, and thyme, adjust the salt, and cook covered over medium heat for 20 minutes.
- Add the carrots and cook covered for 10 minutes.
- Add the potatoes and cook covered for 20 more minutes, until they're tender when pierced with a fork.
Video
Notes
- Nutritional values are approximate and were calculated automatically with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- This recipe is naturally gluten-free.
- Use sweet paprika for a classic flavor or smoked paprika for a more complex one.
- Canned petite diced tomatoes are ideal for this recipe.
- Keeps 3 to 4 days in the refrigerator.
- Freezes for up to 3 months.
- Make it a day ahead: the flavors settle overnight and it tastes even better.
Nutrition
Calories: 426kcal | Carbohydrates: 32g | Protein: 41g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 107mg | Sodium: 787mg | Potassium: 1284mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6988IU | Vitamin C: 44mg | Calcium: 66mg | Iron: 3mg