Smoked Pork and Potato Stew | Traditional Taste

Cut the smoked pork hock into medium cubes. Peel the potatoes and cut them into large cubes. Finely chop the onion, slice the carrots into rounds, dice the red bell pepper, and crush the garlic cloves.

In a deep saucepan or Dutch oven, heat the sunflower oil over medium heat. Add the smoked meat cubes and lightly brown them for 4–5 minutes until they release their aroma.

Add the onion, carrots, and bell pepper. Sauté the vegetables for 5–6 minutes until softened. Stir in the garlic and sweet paprika, stirring quickly for 30 seconds so the paprika does not burn.