Keto Hungarian Porkolt (Pork Stew)

Ingredients

• about 910 g Pork Shoulder
• 2 large Onion
• 1 medium Green Bell Pepper
• 1 large Tomato
• 2 tbsp Hungarian Sweet Paprika
• 1 tsp Hungarian Hot Paprika
• 1 cup Beef Broth
• 3 tbsp Lard
• 1 tsp Caraway Seeds
• 1.5 tsp Salt
• 0.75 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of pork shoulder into 2.54 cm cubes. Peel and dice the 2 large onions. Dice the 1 medium green bell pepper. Dice the 1 large tomato.
2. 2Melt the 3 tbsp of lard in a large Dutch oven or heavy-bottomed pot over medium heat (about 175°C / 175°C). Add the diced onions and cook, stirring occasionally, until they are softened and translucent, about 5 to 7 minutes.
3. 3Add the diced green bell pepper to the pot and cook for another 3 minutes, stirring occasionally, until it begins to soften.
4. 4Stir in the 2 tbsp of Hungarian sweet paprika, 1 tsp of Hungarian hot paprika, and 1 tsp of caraway seeds. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
5. 5Add the about 910 g of pork shoulder cubes to the pot. Increase the heat slightly to medium-high (190.6°C / 190°C) and brown the pork on all sides, which should take about 5 to 8 minutes. This step helps to develop flavor.
6. 6Pour in the 1 cup of beef broth and add the diced tomato. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
7. 7Cover the pot tightly with a lid. Reduce the heat to low (121.1°C / 120°C) and let the stew simmer gently for 2 hours, or until the pork is very tender and easily pulls apart with a fork. Check occasionally to ensure it is not boiling rapidly.
8. 8Remove the lid and stir in the 1.5 tsp of salt and 0.75 tsp of black pepper. Taste and adjust seasoning if needed. Serve the Keto Hungarian Porkolt hot.

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