Paprika Pork Stew

When the colder weather starts to chill you, it is always a great idea to make a stew. The pork is melt-in-your-mouth tender with a rich, decadent sauce that needs bread for dipping. The smoked paprika adds a bit of heat and the whiskey builds on that smoky flavor. Using small potatoes ensures they keep their shape.

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1/2 cup red onion, chopped
1 carrot, chopped
2 cups leek, chopped
1/2 cup celery, chopped
1 cup button mushrooms
1 kg pork chops, cut into pieces
1 bag of mini-potatoes (680g)
3 tablespoons bacon fat
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon paprika
4 tablespoons whiskey
2 tablespoons flour
1 tablespoon Kosher salt
1 teaspoon ground pepper
1 1/4 cups chicken stock
2/3 cup sour cream

Preheat the oven to 350°F. Remove the bone from the pork chops and cut the center part into 2” pieces. Heat the bacon fat in a skillet over medium-high heat. Place the pork in the bacon fat and brown on each side (approximately 5 minutes per side.) Brown the bones as well (they will also be added to the stew for flavor.) Set the meat aside.

In a cast-iron non-stick dutch oven, heat the oil over medium-high heat. Add the chopped carrot, onion, leek, and celery, and cook until the onion is translucent (approximately 5 minutes.) Add the mushrooms and cook for an additional 5 minutes. Stir in the whisky and seasonings. Add the cooked pork, flour, and butter and toss until all the vegetables and meat are combined. Stir in the chicken stock and cover. Cook for 45 minutes. After 45 minutes, remove from the oven and stir in the mini-potatoes. Cover and return to the oven for an additional hour.

Stir in the sour cream once ready to serve.

Serves 4 to 6.

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