Ingredients

• 2 tablespoons butter
• 1 onion
• 1 clove garlic
• 300 g pork shoulder
• 1 teaspoon ground sweet paprika
• pinch of hot paprika powder
• 2 sprigs thyme or 1 teaspoon dried
• 100 ml white wine (for those who wish)
• 3 and 1/2 cups broth
• 700 g fresh tomatoes or 1 cup canned tomatoes
• 1 teaspoon tomato paste
• 1 red bell pepper
• 3 potatoes
• 2 tablespoons chopped parsley leaves

Preparation

1. In a pot on butter braise diced onion and halved garlic clove.
2. Add diced meat and brown on all sides.
3. Add paprika powders and thyme and sauté together for a moment.
4. Pour in wine (if we wish to use it) and cook for 1 - 2 minutes, then pour in broth (preferably hot) and bring to a boil.
5. Add fresh tomatoes (peeled, seeds removed and diced) or chopped canned tomatoes and tomato paste.
6. Season with salt and pepper, cover the pot with a lid and cook for about 1 and 1/2 hours.
7. Add diced bell pepper and potatoes, mix, cover and cook for about another half hour or until potatoes are tender.
8. Sprinkle with chopped parsley leaves.