Maryann's Paprika Pork Stew
Recipe GLPR1feda311511b47
A warming, aromatic stew featuring tender pork tenderloin simmered in a rich paprika-based sauce with tomatoes, peppers, and sour cream. The blend of sweet paprika and chipotle chili powder creates a complex, slightly smoky flavor profile that's both comforting and elegant. This Mediterranean-inspired dish is perfect for family dinners and comes together in about an hour.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons sweet paprika
1 1/2 teaspoons chipotle chili powder
1 tablespoon all-purpose flour
1 cup chicken broth
14 ounces canned diced tomatoes
1 tablespoon tomato paste
1 green bell pepper, diced
1/2 red bell pepper, diced
1/2 cup sour cream
Salt and black pepper to taste
Directions
Pat the pork tenderloin cubes dry with paper towels. Season with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches to avoid crowding, brown the pork pieces on all sides until golden, about 2-3 minutes per side. Transfer the browned pork to a plate and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the sweet paprika and chipotle chili powder over the onion mixture and stir well for about 1 minute to toast the spices and distribute them evenly.
Sprinkle the flour over the mixture and stir continuously for 1-2 minutes, allowing it to coat the vegetables and form a roux-like base.
Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the canned diced tomatoes with their juices and the tomato paste, stirring until well combined.
Return the browned pork to the pot and bring the mixture to a simmer. Reduce heat to low, cover partially, and simmer gently for about 25-30 minutes until the pork is very tender.
Add the diced green bell pepper and red bell pepper to the pot and continue simmering for another 10 minutes, until the peppers are tender-crisp.
Remove from heat and stir in the sour cream until fully incorporated and the stew has a creamy consistency. Taste and adjust seasonings with additional salt, pepper, or chipotle chili powder as desired.
Serve hot in bowls, ensuring each portion contains a good amount of pork, vegetables, and sauce. Pairs well with crusty bread or over rice.
