Kavarma - Bulgarian Pork Stew

This was one of my favorite Bulgarian recipe. It's a delicious, and rich, pork stew with tender potatoes and warming paprika.

1 1/2 - 2 lb. country style boneless pork ribs
8 green onions, sliced, white and green parts separated
1 red bell pepper
2 tsp. sharena sol
1 pork bouillon cube
1/2 tsp. paprika
2 large round tomatoes, grated
3 Tbsp. sunflower oil
2 Tbsp. flour
4 c. water
4 medium yellow potatoes
1 carrot, cubed

Sour Cream to serve

Heat the oil in a medium sized cast iron pan with a lid. 

While the oil is heating puncture the red pepper in a few spots and place directly on a hot burner. Leave until it's blackened and charred and then rotate. Keep charring and rotating until it is charred all around. Place in a zipper sealed bag, seal, and let stand for at least 10 minutes. 

Sprinkle the ribs with the flour. In the cast iron pan with the hot oil add the pork ribs, a few at a time to not crowd the pan, and brown on two sides. Remove the browned ribs from the pan and keep warm. Keep cooking, in batches, until all the meat is browned. 

Add the white part of the onion and tomato to the pan and saute for 4-5 minutes or until the tomatoes start to cook down a bit. 

Remove the red pepper from the bag, rub the charred skin off and chop. Add the sharena sol, paprika, water, bouillon, chopped red pepper, and seared pork to the pan. Cover and simmer for 30 minutes. 

Add the potatoes, and carrots, check for liquid, and recover. Simmer for an additional 30 minutes or until the meat and potatoes are both tender. 

Sprinkle the top with the reserved green onions and serve with sour cream


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