Description

This pork paprikash is a rich, paprika-forward stew made with tender pork, lots of slowly cooked onions, root vegetables, herbs, and potatoes. Inspired by Hungarian paprikash and the comforting stews I grew up eating in Romania, this tomato-free version develops its deep flavor and beautiful color without tomato sauce. It is also naturally gluten-free and dairy-free.

Ingredients

A mix of lard and extra virgin olive oil, enough to generously cover the bottom of the pot
7 medium yellow onions, chopped
2 pounds (about 900 grams) pork leg or pork tenderloin, cut into bite-size pieces or slightly larger
6 garlic cloves, minced
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground coriander
3 heaping teaspoons sweet Hungarian paprika
Hot paprika or cayenne pepper, optional
1 sprig fresh thyme
1 sprig fresh rosemary
1 large carrot, chopped
1 parsnip, chopped
1 small celeriac, chopped
About 2 1/2 cups (600 milliliters) hot water, divided
3 to 4 pressure-cooked and completely cooled white potatoes, peeled and cut into large chunks
1 bunch fresh parsley, chopped

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Instructions

Heat the lard and extra virgin olive oil in a large Dutch oven or another heavy pot with a lid. Add the onions and cook over low heat for 10 to 15 minutes, stirring occasionally, until soft, translucent, and fragrant but not browned.
Add the pork and cook for about 10 minutes, stirring regularly.
Add the garlic, salt, pepper, ground coriander, paprika, thyme, rosemary, and optional hot paprika or cayenne. Stir well to coat the pork, keeping the heat low so the paprika does not burn.
Add a few tablespoons of hot water, cover the pot, and simmer over low heat for 10 minutes.
Add the carrot, parsnip, and celeriac, followed by about 2 cups of hot water. Stir, cover, and simmer over low heat for approximately 45 minutes. Check and stir occasionally, adding more hot water as needed to prevent sticking.
Add the cooked potatoes and gently stir until they are coated in the sauce. Cover and simmer for another 10 minutes.
Stir in the chopped parsley. Taste and adjust the salt before serving.

Notes

Prepare the potatoes in advance. Pressure-cook them whole and unpeeled, covered with water, for 5 minutes on high pressure. Allow them to cool completely, then peel and cut them into large chunks.

If fresh thyme and rosemary are unavailable, replace them with approximately 1 teaspoon dried Herbes de Provence.

Add only as much water as needed to create a rich, spoonable sauce. The precise amount will depend on the pot and cooking temperature.

Keep the heat low after adding the paprika. Burnt paprika develops a bitter flavor and loses its vibrant color.