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

5 5

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!

5 5

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!

5 5

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