Categories: Soup
Ingredients
- 3 tbsp. vegetable oil, divided
- 2 cups chopped yellow onion
- 5 lbs. pork shoulder, trimmed and cut into 1-inch pieces
- 3 tsp kosher salt, divided
- 1 tsp black pepper
- 4 cups beef broth
- 3 bay leaves
- 1 tbsp. chopped fresh sage
- 1 tbsp. chopped fresh thyme
- 3 tbsp. all-purpose flour
- 3 tbsp. water
- 1 lb. new Yukon gold potatoes, halved
- 1 lb. carrots, peeled, halved lengthwise, and cut into 1-inch pieces
- 1 tbsp. smoked paprika
- 14.5 oz. can diced tomatoes, drained
- 3 tbsp. apple cider vinegar
- 2 tbsp. chopped fresh parsley
Directions
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In a large cast-iron Dutch oven, heat 1 tbsp. oil over medium-high heat. Reduce heat to medium. Add onion; cook until lightly browned, about 3 minutes. Remove onion using a slotted spoon.
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Heat remaining 2 tbsp. oil over medium heat. Sprinkle pork with 2 tsp salt and pepper. Working in batches, cook until browned, about 3 minutes. Return onion and pork to pan. Add broth, scraping browned bits from bottom of pan. Add bay leaves, sage, thyme, and remaining 1 tsp salt. Bring to a boil; cover, reduce heat, and simmer until pork is almost tender, about 1 1/2 hours.
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In a small bowl, whisk together flour and 3 tbsp. water. Add flour mixture, potatoes, carrots, and paprika to pan; cook until tender, about 35 minutes.
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Stir in tomatoes, vinegar, and parsley; simmer for 5 minutes. Discard bay leaves before serving.