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This recipe sounds common, but it originates from the Boston Ritz Carlton where it was one of their three signature dishes for a long time. Once you taste it, you'll understand why such a common sounding dish could fare so well at the Ritz. It's awesome! It was captured by James Villas in one of my all-time favorite cookbooks...Stews, Bogs and Burgoos. Like most of Villas' recipes, this just bursts with flavor. It's lighter and more sophisticated than most goulashes I've had, and definitely more memorable. It's also easy to make. Next time you are thinking of making chili, make this instead. You may have a new family favorite!

Tempo Preparazione:
Tempo di cottura:
Porzioni: 6
Marcatori (Tags):


Cost per serving $2.98 vedi dettagli
  • 3 Tbsp vegetable oil
  • 2 1/2 pounds boneless pork shoulder, trimmed of fat, cut into 1 inch cubes and patted dry
  • 2 medium onions, thinly sliced
  • 1 medium red bell pepper, seeded and cut in strips
  • 3 garlic cloves, minced
  • 3 sweet potatoes, peeled and cut in bite sized cubes (my addition)
  • 1/2 pound green beans, trimmed and cut in 2 inch pieces (my addition)
  • 1 tsp dried marjoram, crumbled
  • 1/2 tsp dried thyme, crumbled
  • 1 bay leaf
  • 1 Tbsp caraway seads
  • 2 Tbsp medium-hot paprika
  • Salt and freshly ground black pepper to taste
  • 2 cups beef stock or broth
  • 1 bottle full bodied beer
  • 3 Tbsp tomato paste


  1. In a large, heavy pot, heat the oil over moderately hgh heat, then add the pork and brown on all sides. Reduce the heat to moderate, add the onions, bell peppers, sweet potatoes, and garlic, and stir until the onions are browned, about 3-4 minutes. Add the green beans, marjoram, thyme, bay leaf, caraway seeds, paprika, salt and pepper, and stir well for 30 seconds. Add the stock, beer, and tomato paste and stir till well blended. Bring the liquid to a boil and reduce the heat to a gentle simmer, cover, and cook till the pork is very tender, about 1 1/2 hours.


Nutrition Facts

Amount Per Serving %DV
Serving Size 405g
Recipe makes 6 servings
Calories 380  
Calories from Fat 140 37%
Total Fat 15.71g 20%
Saturated Fat 3.53g 14%
Trans Fat 0.18g  
Cholesterol 77mg 26%
Sodium 446mg 19%
Potassium 926mg 26%
Total Carbs 27.29g 7%
Dietary Fiber 6.5g 22%
Sugars 5.05g 3%
Protein 28.15g 45%
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  • Nancy Miyasaki
    This was bursting with flavor and my whole family loved it! It was just as good, if not better, the next day.
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    a 1 persona piace questa recensione
    • purpleone
      sounds good!
      • Patrick Travis
        Absolutely fantastic but.... neither my wife nor I are fans of sweet potatoes, so I substituted red potatoes and it was excellent. This is going into my permanent book of recipe favorites.
        Ho cucinato/assaggiato questa ricetta!
        Questa è una variazione
        1 risposta
        • John Spottiswood
          31 Ottobre 2010
          Really glad you tried it and liked it Patrick. I imagine it would be wonderful with red potatoes too! Thanks for taking the time to review it.
        • Michelle
          Great dish. full of flavor. I too swaped regular potato for the sweet potato and added sliced mushrooms. This was my first time cooking with beer, and was a little unsure but was happily suprised with the results. This recipe is a keeper
          Ho cucinato/assaggiato questa ricetta!
          Questa è una variazione
          1 risposta


        • Nanette
          18 Settembre 2010
          John: Can this be done in my crock pot? And would you kindly add it to the group, Porky Pig..That's Not All Folks? Not sure if I'm "allowed" to do this since it's not my recipe. Oh, do you have a blog?Thanks. N

          1 risposta
          • John Spottiswood
            21 Settembre 2010
            Hi Nanette...sorry for the late reply. Will add to Porky Pig. can add it too. Not just the author. No...I don't have a blog...but love yours! Almost forgot...sure, why not try it in a crock pot. Should be delicious either way!

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