Ingredients with Measurements:
- 1 lb. pork shoulder, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (14 oz.) diced tomatoes, drained
- 1/2 cup pitted green olives
- 2 tbsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup vegetable oil
- 1 cup water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
4. Add the sliced red and green bell peppers to the pot and cook for another 5 minutes.
5. Stir in the drained diced tomatoes, pitted green olives, paprika, salt, and black pepper.
6. Pour in the water and stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
8. Serve hot with crusty bread or rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering the mućkalica
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken
- Green olives can be substituted with black olives
- Red and green bell peppers can be substituted with any color bell pepper
Variations:
- Add diced potatoes to the mućkalica for a heartier meal
- Substitute the water with chicken or beef broth for added flavor
- Add a can of drained and rinsed kidney beans for extra protein and fiber
Tips and tricks:
- Use a wooden spoon to stir the mućkalica to prevent scratching the pot or Dutch oven
- Adjust the amount of paprika to your liking for a spicier or milder flavor
- Serve with a dollop of sour cream on top for added creaminess
Storage instructions:
- Store leftover mućkalica in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the mućkalica in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the mućkalica in individual bowls with a sprig of fresh parsley on top
Garnishes:
- Fresh parsley
- Sour cream
Pairings:
- Crusty bread
- Rice
- Mashed potatoes
Suggested side dishes:
- Grilled vegetables
- Caesar salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the mućkalica is too thick, add more water or broth to thin it out
- If the mućkalica is too thin, let it simmer uncovered for a few more minutes to thicken
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to prevent foodborne illness
Food history:
- Mućkalica is a traditional Serbian stew that originated in the region of Vojvodina
Flavor profiles:
- Savory
- Spicy
- Tangy
Serving suggestions:
- Serve the mućkalica hot with crusty bread or rice for a hearty meal
Related Categories
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Region: Bosnian
Taste: Savory, Tangy, Salty, Herbaceous, Umami