Porkolt (Hungarian Stew) Made With Pork

Recipe View Render the Bacon (10 minutes): In a large, deep skillet, cook the diced bacon over medium-high heat until crispy and golden brown. Remove the bacon and set aside, reserving the flavorful drippings in the skillet. Add the diced onions to the skillet and cook in the bacon drippings until softened and translucent.

Recipe View Bloom the Spices (5 minutes): Remove the skillet from the heat and stir in the Hungarian paprika, garlic powder, and black pepper. This allows the spices to bloom and release their full aroma. Transfer the bacon and onion mixture to a large stockpot.

Recipe View Sear the Pork (20-30 minutes): Heat a small amount of the reserved bacon drippings in the skillet over medium-high heat. Sear the pork chops in batches until browned on all sides. Add additional bacon drippings as needed. Remove the pork chops, blot excess fat, and cut into bite-sized cubes. Add the cubed pork to the stockpot with the bacon and onion mixture.

Recipe View Sauté the Bell Pepper (5 minutes): In the same skillet, heat a bit more of the bacon drippings. Cook and stir the diced yellow bell pepper until softened and fragrant. Transfer the cooked bell pepper to the stockpot.

Recipe View Simmer the Stew (90 minutes): Pour the diced tomatoes (with liquid) and beef broth into the stockpot. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Simmer gently, stirring occasionally, until the stew has thickened and the flavors have melded together.

Recipe View Finish and Serve (5 minutes): Just before serving, stir in the reduced-fat sour cream to add richness and creaminess to the stew.

Recipe View Cook the Egg Noodles (5 minutes): While the stew simmers, bring a large pot of lightly salted water to a rolling boil. Add the egg noodles and cook until al dente. Drain the noodles well.

Recipe View Assemble: Ladle the hearty Pörkölt over the drained egg noodles and serve immediately. Garnish with a dollop of sour cream or fresh parsley, if desired.