Pork goulash from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian (page 53) by Robb Walsh

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • averythingcooks on September 16, 2025

    This was good served over egg noodles but I think I should have used cubed pork shoulder even though he advises against this. I'm not sure I agree with his reasoning but I went along with it, using thick boneless pork loin chops cut into 1/2" cubes. I find it easier to put dishes like this into a 300 F oven rather than try to maintain a steady simmer on the stove top and interestingly he gives no indication of the expected time needed for the simmering stage. At the end, we wanted a little acid (+ a zing of heat) so I stirred in a generous spoonful of pickled hot peppers with some of the brine to good affect.

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