Simple Way to Prepare Ultimate Pork ragout with paprika and green olives

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Pork ragout with paprika and green olives - Hello everybody, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, pork ragout with paprika and green olives. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pork ragout with paprika and green olives is one of the favorite food menus that are increasingly being sought by a lot of people throughout the internet. If you are the one who wants the recipe information, then here is the right website page. We convey the steps to how to cook along with the ingredients needed. Do not forget to also display related videos as additional information.

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

Ingredients of Pork ragout with paprika and green olives

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

Pork ragout with paprika and green olives step by step

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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