How to Prepare Any-night-of-the-week Pork ragout with paprika and green olives

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Make Quick Pork ragout with paprika and green olives. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pork ragout with paprika and green olives, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork ragout with paprika and green olives delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork ragout with paprika and green olives is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork ragout with paprika and green olives estimated approx 45 minutes.

To get started with this recipe, we must first prepare a few components. You can have Pork ragout with paprika and green olives using 13 ingredients and 4 steps. Here is how you can achieve that.

This dish originated from a childhood favourite: my mom's Filipino menudo. Somewhere along the line it veered off on its own tangent, replacing Asian with Mediterranean flavours. The end result is pretty far from where it started, but equally as delicious.

Ingredients and spices that need to be Prepare to make Pork ragout with paprika and green olives:

1. 400 g lean ground pork
2. 1 medium onion, chopped
3. 4 cloves garlic, chopped
4. 2 heap tsp smoked paprika
5. 1 tsp dry oregano
6. 2 tbsp tomato paste
7. 6-8 baby white potatoes, unpeeled and halved
8. 1 red pepper, chopped
9. 1 carrot, peeled and chopped into 1/2 cm diagonal slices
10. 1 cup green olives, pitted (I used Castelvetrano)
11. 1-796 ml can diced tomatoes
12. 1 cup chicken stock
13. Fresh Italian parsley for garnish

Instructions to make to make Pork ragout with paprika and green olives

1. Add a splash of olive oil to a large pan on medium-high heat. Add the pork mince and let fry, breaking the meat up as it cooks. Cook until the meat starts to brown (about 5 minutes), then drain all but a few tbsp oil from the pan.
2. Add the onion and garlic to the pan. Fry for 2 or 3 minutes, then sprinkle in the paprika and oregano, and add the tomato paste. Stir well, and fry another 2 or 3 minutes.
3. Add the potatoes, red pepper, carrot, and olives. Add a good pinch of salt and several grinds of black pepper, and give everything a toss.
4. Pour in the diced tomatoes and chicken stock, and bring to a simmer. Turn the heat down to medium-low. Let cook for about 30 to 40 minutes, or until the potatoes are done, the sauce is reduced and thickened, and the carrots are fork tender. Check and adjust the seasoning. Top with a sprinkle of freshly chopped parsley before serving.

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