Porkolt (Hungarian Stew) Made With Pork

32 Reviews

Prep: 20 min
Cook: 1 hr 55 min
Ready In: 2 hr 15 min

“An flavorful stew, redolent with the fragrance of paprika and bell peppers that has few ingredients and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too.” - by Fishwrap

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Metric US

Original recipe yields 14 servings

Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

Nutrition

Amount Per Serving (14 total)

Calories
323 cal
16%

Fat
13.2 g
20%

Carbs
22.9 g
7%

Based on a 2,000 calorie diet

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Reviews (32)

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Sam

Aug. 20, 2009

"This recipe was quite good, I did add some cayenne pepper (1tbsp) as I had no Hungarian Paprika on hand. Hungarian Paprika is usually "spicier" than normal grocery store paprika..." See more"

RMSR

Mar. 21, 2011

"Almost like mom's. I made a few changes to what I remember being in the dish as a child. I halved the recipe. Skipped the bacon and opted to use canola oil instead of the bacon grease. Sauteed onion, ..." See morea few cloves of minced garlic, handful each of frozen diced green and red bell pepper. Added the diced pork (used a 1/4-1/2 pork loin roast, relatively lean) then tossed in the seasonings, including a beef bouillon cube for the beef broth. I also squeezed in a generous teaspoon or two of sweet red (bell?) pepper paste. Let it cook down until pork was nearly fully cooked. Added the can of diced tomatoes and water mixed with enough browned flour to thicken (this is the liquid part used combined with the beef bouillon cube to replace the beef broth). I let this practically come to a rolling boil and 'simmered' for about 30 minutes then added half a small container of sour cream and 2-3 generous shakes of Parmesan. Lowered the heat to a light simmer, just enough to meld the cheese and sour cream into the sauce. Served over linguine (not traditional, but that's all we had) and had the shaker on the side if anyone wanted extra cheese (you could say the addition of the Parmesan is an American touch/take on the dish). I'm half Hungarian, and this is comfort food at its best (for me, at least!). As a side note, there are two types of Hungarian paprika- The 'hot' being spicy, and 'edes' being mild (not spicy). It is still different from regular grocery paprika."

K-Dub

Dec. 23, 2010

"This was a different recipe for us! I was pleasantly surprised with the outcome. I followed the recipe exactly as stated. I had to add flour to the sauce mixture because it didn't thicken up the wa..." See morey I would have liked. Other than that it was a great recipe. Definitely a weekend recipe for the all the steps and the amount of time involved."

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