Dairy-Free Porkolt (Hungarian Pork Stew)

Ingredients

• 2 lbs Pork shoulder
• 2 large Onion
• 4 cloves Garlic
• 3 tbsp Paprika
• 2 tbsp Tomato paste
• 1 cup Beef broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Dairy-free sour cream

Instructions

1. 1Cut the 2 lbs of pork shoulder into 1-inch cubes.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the 2 tbsp of olive oil and heat until it shimmers, about 1 minute. Carefully add the pork cubes in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the pork on all sides until it has a nice crust, about 3-4 minutes per batch. Remove the browned pork from the pot and set it aside on a plate.
3. 3Reduce the heat to medium. Add the 2 large onions, chopped, to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes. Add the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
4. 4Stir in the 3 tbsp of paprika and the 2 tbsp of tomato paste. Cook, stirring constantly, for 1 minute until the mixture is fragrant and slightly darkened.
5. 5Pour in the 1 cup of beef broth and bring it to a simmer, scraping up any browned bits from the bottom of the pot. Let it bubble gently for 2 minutes.
6. 6Return the browned pork cubes to the pot. Add the 1 tsp of salt and the 0.5 tsp of black pepper. Stir everything together to combine.
7. 7Cover the pot tightly with a lid. Reduce the heat to low and let the stew simmer gently for 1 hour and 30 minutes to 2 hours, or until the pork is very tender and easily pulls apart with a fork. Stir occasionally to prevent sticking.
8. 8Serve the pork stew hot. Top each serving with 1/8 cup of the dairy-free sour cream.

Substitutions

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