Pork and pepper goulash
INGREDIENTS
•
about 1.5 lbs of boneless pork (shoulder, butt, country ribs) with fat trimmed
•
1 large red onion, peeled and thinly sliced
•
1 large green pepper, sliced (remove seeds and ribs)
•
1 small red chile pepper, minced (remove seeds and ribs for less heat)
•
1 other pepper of your choice, sliced (I used banana, but any would work - even a second green pepper)
•
2 roasted red peppers, sliced (remove seeds and ribs)
•
1 tablespoon paprika, plus more for serving
•
1 teaspoon smoked paprika
•
about 1 tablespoon fresh oregano leaves
•
1 teaspoon ground caraway seeds
•
14 ounce can of diced tomatoes
•
2 tablespoons red wine vinegar
•
sea salt and fresh cracked black pepper to taste
•
olive oil for searing pork
•
1/2 cup plain Greek yogurt (or sour cream)
•
zest and juice of half a lemon
•
about 1 tablespoon fresh parsley, minced, plus more for serving
•
2 cups of Basmati rice, cooked to package directions, for serving
ADVERTISEMENT