Hungarian Pork One Pot

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
  • Level: Easy
  • Total: 2 hr 20 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

3 large red bell or field peppers

2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes

Salt and pepper 

3 to 4 tablespoons flour, plus more for dredging 

3 to 4 tablespoons vegetable or olive oil 

4 cloves garlic, chopped 

2 large or 3 medium onions 

1 or 2 fresh red Hungarian, Holland or Fresno chile peppers, chopped 

3 tablespoons paprika or smoked sweet paprika 

1 1/2 cups dry white wine 

1 to 1 1/2 cups chicken stock 

12 small potatoes, cut into wedges 

1/2 cup creme fraiche or sour cream 

Finely chopped fresh parsley and/or dill, to garnish 

Directions

  1. Char the bell peppers over an open flame or under a hot broiler until the skins are black and papery. Place in mixing bowl and cover to cool. Wipe the skins off with paper towels, and then seed the peppers. Cut into bite-size pieces and reserve for later use.
  2. Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the garlic, onions and chile peppers to the pan. Season with salt and pepper and add in the paprika. Reduce the heat a bit and cook to soften the vegetables, 5 to 6 minutes. Deglaze the pan with the wine. Add the meat and roasted peppers to the pan and stir in the stock. Cover and simmer over low flame or roast in a preheated 325 degree F oven for about 1 hour.
  3. Stir in the potatoes and continue to cook until the meat and potatoes are tender, an additional 30 to 40 minutes.
  4. Cool and store for a make-ahead meal. To serve, heat over medium heat, adding a little stock or water if the dish is too thick. Stir in the creme fraiche and serve in shallow bowls topped with parsley.
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