3 lbs pork shoulder, cubed
1/4 C olive oil
4 T flour, plus more if needed
4 C broth, warm
2 C water
2 T olive oil
1 bay leaf
few black peppercorns
2 t paprika
1/4 t chipotle chili pepper
1/8 t cayenne pepper
1 t caraway seeds
6 carrots, chopped
2 onions, chopped
2 cloves garlic, finely chopped
salt and pepper, freshly ground
Sprinkle pork with flour.
Fry pork in oil, until just browned.
Add broth and water. Stew on medium-low for 1.5 hours, stirring occasionally.
In a separate pan, fry spices in oil for a few seconds on medium-high.
Add onions, carrots and garlic. Fry for a 5-10 minutes until softened.
Add vegetables to pot, stir and let stew for 15-20 minutes.
Adjust salt and pepper.
Match made in Heaven:
A glass of red.
Can add diced potatoes just before adding vegetables or freshly made Csipetke, the small egg noodles right after.
To make Csipetke, knead dough and pinch into small pieces:
pinch of salt
1 t water
Or you can just dip some freshly baked White Bread.