Step 1: Prepare the Pork : Cut pork shoulder into even cubes. Pat dry with paper towels to help it brown properly.

Step 2: Sear the Pork : Heat olive oil in a large Dutch oven. Add pork in batches, searing on all sides until lightly browned. Remove and set aside.

Step 3: Cook the Onions : Add sliced onions to the pot. Cook for 7–10 minutes until soft, lightly caramelized, and fragrant.

Step 4: Add Aromatics and Spices : Stir in minced garlic, sweet paprika, smoked paprika, and caraway seeds. Cook for 1 minute to bloom the spices.

Step 5: Add Tomato Base : Stir in tomato paste and cook briefly to deepen the flavor. Add diced tomatoes and mix to combine.

Step 6: Add Broth and Meat : Return pork to the pot and pour in broth. Stir well. Bring to a gentle boil.

Step 7: Add Vegetables : Add sliced bell peppers. Season with salt and pepper.

Step 8: Simmer :Lower heat, cover, and simmer 60–75 minutes, stirring occasionally, until pork becomes fork-tender.

Step 9: Optional Thickening : If you prefer a thicker sauce, whisk 2 tablespoons flour with 3 tablespoons cold water and stir into the pot. Simmer 5 more minutes.

Step 10: Final Seasoning : Add lemon juice or vinegar for brightness. Adjust salt, pepper, and paprika if needed.

Step 11: Optional Creamy Finish : Stir in sour cream off-heat for a creamy, velvety version.