21 Hungarian Porkolt Stew

Friday, December 10, 2010


There is little that is more comforting on a cold day than a kitchen warmed by the oven, and filled with the fragrances wafting forth from it.  I found this recipe for a Hungarian stew while browsing for pork chop ideas.  The base recipe is found here, though I have made my own additions and tweaks.  My recipe makes 4 servings.

You'll need:

4 porkchops
2 ounces of pancetta or bacon, diced
1 large onion, diced
1 yellow or orange bell pepper, seeded and diced
4 cloves of garlic, minced
1.5 Tbs Hungarian (spicy) paprika
1 Tbs Primo27 spice blend (opt, but soooo good)
1 14oz can of diced tomatoes
1-2 cups chicken or beef broth
salt and pepper to taste
3/4 cup of sour cream
cooked egg noodles

Begin by browning the pancetta over medium high heat in a large, deep oven-safe skillet or Dutch oven.  If it doesn't have a lot of fat content, add a little bit of olive oil (or some saved bacon fat from your fridge...you know you have some....)  To the browned pancetta, add the onion, bell pepper, garlic, salt and pepper and cook until translucent.  The original instructions say to cook the pepper separately, so it's not pictured here, but I don't see the need for that extra step, so feel free to cook them all together.


Next, with a slotted spoon remove the veggies and pancetta to a bowl and leave the drippings in the pot.  Add the paprika and Primo27, if using, and mix through.


Now, brown the pork chops in the leftover fat, and add a little extra if needed.


Remove to a cutting board and let them rest for 5 minutes, then cut into bite-sized cubes.


My chops were bone-in, so I cut out the bones and diced the meat, but added the bones back into the pot to cook all those full flavors into my stew.  Add the meat back to the pot with the bacon and veggies, as well as the can of tomatoes and about 1 cup of broth.  You want there to be enough liquid to handle a long, slow cook time in the oven and not dry out, but not too much that it's completely covered and swimming.


Give it a stir, cover, and put into a 300 degree oven for at least 2 hours, giving it a stir every 30-45 minutes or so.   You want it bubbling ever so slightly, so adjust the heat accordingly.  It is done when the sauce is reduced and thickened a bit, and the meat is falling apart and the bones are clean.  I held mine at 200 degrees for a few hours while waiting for my husband to come home for dinner.  Taste test and add salt and pepper if needed.


To serve, remove the bones, add the sour cream and mix through until creamy, and ladle over egg noodles.



It's incredibly delicious!  I did not add it this time, but next time I will add some chopped sundried tomatoes for a little chewy, tangy bite.
Pin It

21 comments:

Cindy said...

How perfect! I am just now working on my grocery shopping list; this looks delish and I will try it for my family. I'm your newest follower :)

Applesauce Inn Bed & Breakfast said...

This sounds so yummy!! Perfect on a cold day! Thanks for stopping by the Applesauce Inn blog and following me! I am now a follower of yours and look forward to future posts!

Happy Holidays
Jamie~your innkeeper

Kimberly said...

thank for stopping by and reading/following. I'll check out your kid meal ideas.

LVF said...

looks great and easy

Christina Williams said...

Awesome post! I'm Hungarian, so I was so excited to see this! Hungarian food is the ultimate in comfort food. Thanks for the recipe post!:)

Romina said...

Hi. I'm following you back. Thanks for stopping by http://justanotherhat.blogspot.com/. I can't wait to explore your site for ways of getting my toddler to eat more veggies. He loves fruits, not so much veggies. I also love the idea of bento lunches - perfect for balanced meals and portion sizes.

Jessica said...

As someone who's parents are both Hungarian and who eats Porkolt about once a week I will say that this is nothing like my mothers but Porkolt sure is comfort food and it looks tasty.

MelissaAggie98 said...

Looks so delicious! Thanks so much for the follow...I'm following you now too. Have a wonderful weekend!

Grace Matthews said...

MMMM...looks tasty

Fellow Blog Hopper:)

Penny Layne said...

It looks and sounds good. Thank you for following my blog. I am now following back.

Emily - Bentobloggy.com said...

Thanks everyone!

@Jessica, I'd love to know your mother's recipe!

Suertemom said...

Oh! I love your blog and all the yummies! I'm following back and I thank you for the visit in my blog. Hope to learn more from you.

Lynda said...

Your recipe sounds delicious. Thank you for linking up to our No Ordinary Blog Hop. Unfortunately, your post does not have our "theme sentence" or our button in it or on your blog sidebar. If you would like to add these then you can re-link up to enter our giveaway. The drawing is tonight. Thank you!

QueenB said...

Thanks for the follow- I'm following too via GFC

www.mamalovesherbargains.com

Holly said...

I am now following you back!

Rheanna said...

Thanks for following me on Cammo Style Love! I'm so glad to have found you :) This stew looks heavenly!!!

Zombie Mom said...

Looks delicious!!! Thanks for the visit....I am following you on GFC and FB! Now I am hungry lol!

Lise said...

Following you back :)

Katherine ( Katie) Corrigan said...

What a wonderful winter meal! Thank you for following my blog and good luck in the giveaway. Hugs!

Barb said...

Hi Emily! Thanks for visiting my blog and following! I really appreciate it! I am loving it here! My daughter's favorite phrase is "that's disgusting". I can use all the help I can get :) I'll stay glued to my computer waiting for some new ideas :)
Have a great weekend!

Airamty said...

Than os for stopping by and follow my blog! I really love yours and I'll happy to get ideas for my toddler's food...Thanks!
Pinky's Learning World!

Post a Comment

I love to hear from you, please leave your comments here!

Related Posts Plugin for WordPress, Blogger...