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)
- In a large, heavy saucepan, add the oil. Heat over medium-high heat for about 2 minutes.
- 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.
- 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.
- 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.
- 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.
- Remove the bay leaf, garnish with chopped parsley, and serve.
