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Andrew Fowler

Slow Cooker Pork Paprikash

Print Recipe
Prep Time 25 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs boneless pork sirloin roast trimmed and cut into 1 1/2-inch cubes
  • 1 large yellow onion thinly sliced
  • 2 red bell peppers cut into strips
  • 2 tsp olive oil
  • 2 tbsp sweet Hungarian paprika
  • 2 garlic cloves minced
  • 1 cup low-sodium chicken broth
  • 1 tbsp tomato paste
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 3/4 cup plain nonfat Greek yogurt
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz dry whole-wheat egg noodles

Method
 

  1. Cook onion in oil in a skillet over medium heat for 6 minutes. Stir in garlic and paprika for 30 seconds; immediately add broth and tomato paste.
  2. Pour into a 6-quart slow cooker. Stir in pork, peppers, salt, and pepper.
  3. Cover; cook on low about 6 hours until pork is fork-tender and reaches at least 145°F. Mix cornstarch with cold water; stir into sauce. Cover; cook on high 10 minutes.
  4. Boil noodles according to package directions until just tender, about 8 to 10 minutes; drain.
  5. Turn off cooker; let bubbling stop for 5 minutes. Gradually whisk 1/2 cup hot sauce into yogurt; stir into cooker without boiling again.
  6. Divide noodles, pork, and pepper sauce among 6 bowls.