Pork & Pepper Goulash with Paprika

Ingredients

• 1 tbsp (15 ml) olive oil
• 20 oz (567 g) boneless pork loin, cut into 1-inch (2.5cm) cubes
• 2 medium (220 g) yellow onions, sliced
• 3 medium (357 g) red bell peppers, sliced
• 3 garlic cloves, minced
• 2 tbsp (14 g) smoked paprika
• 2 tbsp (33 g) tomato paste
• 1 1/2 cups (360 g) diced tomatoes, no salt added
• 2 cups (480 ml) low-sodium chicken broth
• 1/2 tsp (3 g) fine sea salt and black pepper
• 4 cups (428 g) riced cauliflower
• 1/2 cup (115 g) reduced-fat sour cream

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Method

1. Heat the oil in a 5-quart (4.7L) pot over high heat and sear the pork in two batches for 90 seconds a side, without moving it, until browned. Lift it out.
2. Lower the heat to medium and cook the onions and peppers 5 minutes, until soft. Stir in the garlic, paprika and tomato paste for 1 minute, until brick red. Keep stirring: paprika turns bitter if it catches.
3. Return the pork with the tomatoes, broth, salt and pepper and simmer gently, half covered, for 15 minutes, until the pork is tender, 145°F (63°C), and the sauce thick.
4. Meanwhile microwave the cauliflower rice, covered, for 4 minutes. Spoon the goulash over it and top each bowl with the sour cream.