This one is basically a combination of two iconic dishes, Hungarian pork stew, [pörkölt] and Hungarian pepper stew, [lecsó].I prefer to use pork tenderloin for this; tougher cuts of pork would make it a much bigger and lengthier operation than a lecsó should be. The seemingly large amounts of onions give sweetness and bulk and the carrots serve similar purpose here. As for the fresh peppers, it is best to use Hungarian peppers, but in a pinch smaller yellow, orange and red peppers are a good substitution. Those large dark green bell peppers are not suitable for lecsó. They lack the flavor and go limp and soggy when cooked in liquid.
PORK PEPPER STEW 3 Tbsp oil
2 large onions [do not reduce amount]
1 1/2 cups chopped pork tenderloin
2 tsp Hungarian paprika
2 cloves of garlic
salt and pepper to taste
2 carrots
3 medium size tomatoes
5 fresh peppers cut into rings
- Cut the tenderloin into smallish cubes.
- Dice the onions and mince the garlic.
- Place 3 Tbsp olive oil in the pot on medium heat.
- Add the onions and sauté until soft, but not brown.
- Add the pork tenderloin cubes and keep turning them over until no pink is visible.
- Add the Hungarian paprika, garlic, salt and pepper and give the pot a good stir.
- Add about a cup of water [not quite covering the meat] and bring it to a slow simmer.
- Cook until the meat is almost tender.
- Meanwhile chop the peppers into rings.
- Peel and slice the carrots.
- Chop the tomatoes; I used 1 1/2 cups of cherry tomatoes.
- When the meat is almost tender, add the sliced carrots, the fresh pepper rings and the tomatoes and give it a stir.
- Bring it to a slow simmer on medium heat and slow cook until the pepper rings and the pork is tender.
- Adjust the salt and the pepper to taste.
