Pork Paprikash

Ingredients:

• 4-5 pound Smithfield Prime Boneless Center Cut Pork Loin, cubed
• Salt & pepper (to taste)
• 3 – 4 tablespoons lard or oil (plus additional if needed)
• 2 large sweet onions, diced
• 2 large green peppers, chopped
• 1 pound mushrooms, sliced
• 4 cloves garlic, minced
• 2 cups chicken stock
• 4 tablespoons paprika (use good quality paprika)
• 1 tablespoon dried parsley
• 1 1/2 tablespoons salt
• 1/2 teaspoon pepper
• 2 cups/16 oz sour cream
• Optional: Buttered egg noodles, spaetzle, or potatoes for serving

Instructions:

1. Heat the lard/oil in a large Dutch oven or pot over medium-high heat.
2. Cube the pork loin into 1″ – 1 1/2″ chunks and generously salt and pepper the pork.
3. Brown the pork in the pot, doing it in batches if necessary to avoid crowding. Remove the pork and any juices from the pot and set aside.
4. Reduce heat to medium and add a drizzle of oil if needed.
5. Add the onions and green peppers. Sauté for about 10 minutes until the onions become translucent.
6. Add the garlic and mushrooms, and sauté for another 2-3 minutes.
7. Pour in the chicken stock and scrape the bottom of the pot to get all the browned bits.
8. Stir in the paprika, parsley, salt, and pepper.
9. Return the pork to the pot and stir occasionally, bringing everything to a boil.
10. Reduce heat to low, cover the pot, and simmer for 50-80 minutes or until the pork reaches your desired level of tenderness.
11. Once cooked, remove from heat and let it rest for 10-15 minutes.
12. Taste and adjust seasoning with additional salt and pepper if needed.
13. Stir in the sour cream and mix well.
14. Serve the dish over buttered egg noodles, spaetzle, dumplings, or potatoes.

Enjoy your hearty and comforting dish! :)