Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

A wonderful, stick to the ribs stew that takes on an "old world" taste from the paprika and seasonings.

Ingredients Nutrition


  1. In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil Add the pork and saute until browned.
  2. Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.
  3. Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes.
  4. Stir in chicken broth a little at a time; mix well.
  5. Stir in tomatoes, puree, and red pepper.
  6. Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours.
  7. Stir occasionally.
  8. Pour about 1/2 cup of cooking liquid into a bowl and mix yogurt in well.
  9. Remove pork mixture from the head and add yogurt mixture; stir to combine.
  10. Season to taste with the salt and pepper and heat through without boiling.
  11. Serve with rice or noodles.
Most Helpful

We all really enjoyed this meal. I made a couple changes - not major. I used a can of diced tomatoes-not exactly great tomatoes this time of year- and I used sour cream in favor of yogurt.Also added a bit extra paprika.I think next time I'll serve it with rice though.(had it with egg dumpling noodles) Then that great sauce will get soaked up nicely. Thanks!

HEP MEP February 19, 2004

This is an awesome recipe. I found it a while back on the web and have made it a few times now. The only thing I do differently is use sour cream instead of yogurt (makes it a bit less healthy but 10x more tasty). I've also made it with a 1lb pork roast (cut up into 5 big pieces) without any changes. Thanks for sharing!

Rob79 May 02, 2010

I followed this recipe to the letter the first time around and it was delicious. I cook for my parents and as they have gotten older they prefer milder food. This dish offered them flavor without causing discomfort. I made this dish again for my husband and I and tweaked it a little. I added more garlic (about 7 cloves sauteed 1/2 and other half added about 10 minutes before meal was done) and tripled the paprika. I sauteed 3/4 of the onions and then added the last quarter at the end so that there was the some crunch. I also added in some fingerling potatoes. I boiled them first till they were semi soft and then added them to the meat and sauce. Since I added the potatoes I did not serve this dish over noodles but served it with a side of brown rice and a salad of tomatoes, red onions, and baby spinach with a lime and olive oil dressing. Very very happy with this recipe its easy, fast and delicious. Thank you very much Honni

N. Lavendula March 06, 2010