Recipe of the Moment: Easy Hungarian Style Pork Stew

This Hungarian style Pork stew is hearty and filling, making it perfect for cold winter days. This stew is rich in B vitamins (essential for a healthy metabolism), choline (great for brain health), Vitamins C and K as well as minerals iron, manganese, potassium, phosphorus, selenium and zinc. The paprika is very warming and our entire family loved it!

  • 1 tablespoons avocado oil
  • 2 lb. pork loin roast, cubed into 1-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon minced fresh garlic
  • 2 ½ teaspoons paprika
  • 2 teaspoon dried thyme
  • 1½ cup low-sodium chicken broth
  • 1 cup tomato sauce
  • 2 dried bay leaf
  • 1 cup fresh or frozen green peas 
  • 1/4 large cabbage, thinly sliced
  • 3 tablespoons chopped parsley (optional, for garnish)
  1. In a large, heavy saucepan, add the oil. Heat over medium-high heat for about 2 minutes.
  2. Add the pork, salt, and black pepper. Cook, stirring frequently, until the meat is no longer raw, about 5 minutes. Stir in the garlic, paprika, and thyme.
  3. Add the broth and use it to deglaze the pan – scrape the bottom of the pan to loosen any tasty bits stuck to the bottom.
  4. Stir in the tomato sauce, peas, cabbage and the bay leaf. Bring to a boil, then lower the heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally, just until the pork is cooked through.
  5. If the stew hasn’t thickened enough at this point, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 ½ tablespoons pf cold water). If you are wanting to keep it low carb or paleo you can mix in 1 teaspoon of coconut flour, which is a very powerful thickener.
  6. Remove the bay leaf, garnish with chopped parsley, and serve.
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