Pork Goulash with Caraway and Peppers

Tender pork shoulder simmers with paprika, caraway, peppers, onion, tomatoes, and broth in this hearty one-pot stovetop goulash.

Prep: 15 min · Cook: 75 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 lb pork shoulder
• 2 tbsp vegetable oil
• 1 medium yellow onion
• 2 medium bell peppers
• 1 tbsp paprika
• 0.5 tsp caraway seeds
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 2 cups beef broth
• 1 cup diced tomatoes

Cooking instructions

1. Cut the pork shoulder into 1-inch cubes. Dice the onion and slice the bell peppers. (about 10 min)
2. Heat the oil in a large Dutch oven over medium-high heat. Season the pork with 1 teaspoon salt and the black pepper, then sear in batches until browned on several sides, about 6 minutes per batch. Transfer the pork to a plate. (about 15 min) — Medium-high heat
3. Add the onion to the pot and sauté until softened, about 5 minutes. Stir in the paprika and caraway seeds and cook for 30 seconds. (about 6 min) — Medium heat
4. Return the pork to the pot and add the bell peppers, broth, tomatoes, and remaining 1/4 teaspoon salt. Stir to combine and bring to a simmer. (about 8 min) — Medium-high heat
5. Cover, reduce the heat to low, and simmer until the pork is fork-tender, about 60 minutes. Confirm the pork reaches at least 145°F in the thickest pieces, then rest for 3 minutes before serving. (about 60 min) — Low heat
6. Serve the goulash hot with its sauce. (about 1 min)