Tocăniță de Cartofi (Romanian Potato Stew) with Ceafă de Porc la Grătar (Grilled Pork Neck Chops) (Edit recipe)

Tocăniță de Cartofi is a delicious, comforting and easy to make Romanian-style potato stew. Enjoy it on its own or with grilled meats.

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	483
Fat:	23 g
Carbohydrates:	48 g
Protein:	20 g
Cholesterol:	0 g
Sodium:	881 mg
Fiber:	5 g
Sugars:	5 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

For the Tocăniță de Cartofi

1 Tbsp Extra Virgin Olive Oil
2 oz Slanina (Slănina), smoked; sliced into thick, bit-sized pieces, substitute smoked bacon or pancetta
1 Onion, medium, diced
1 Carrots, medium, diced
1 Red Bell Pepper, medium, diced
4 cloves Garlic, finely chopped
1 Tbsp Tomato Paste
2 lb Yellow Potatoes, peeled and cut into large chunks
1 tsp Paprika
.5 tsp dried Thyme
2 Bay Leaf
Salt and Pepper, Kosher salt and freshly-cracked to taste
2 Tomato, medium, cut into large pieces
2 Tbsp Parsley, fresh, finely chopped
2 Tbsp fresh Dill, finely chopped

For the Pork Chops

1 tsp Paprika
1 tsp Smoked Paprika
1 tsp Granulated Garlic
1 tsp Onion Flakes (Dehydrated Onion)
.5 tsp dried Thyme
1 tsp Kosher Salt
.25 tsp Black Pepper, freshly-cracked
2 Tbsp Avocado Oil
4 Pork Loin, thin-sliced pork neck chops, substitute pork loin chops

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Tocanita de Cartofi:

Pre-heat a large pot over medium heat. Add the olive oil and slanina. Cook, stirring, until golden brown and slightly crispy, around 4 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towel and reserve the fat in the pan. Set aside.
Add the onion, carrot and bell pepper. Season with a pinch of salt and cook, stirring, until soft and translucent, around 6 minutes. Add the garlic and cook, stirring, 60 seconds. Add the tomato paste and cook, stirring, 60 seconds. Add the potatoes and stir to combine.
Add enough water to just cover the potatoes. Add the paprika, thyme, bay leaves and season with ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine, bring to a simmer, cover with a lid, reduce the heat to low, and cook until the potatoes are fork-tender, around 20 minutes. Add the tomatoes, stir to combine, cover with a lid and cook until the tomatoes have softened, around 6 minutes.
Add the cooked slanina, parsley and dill, and stir to combine. Taste for seasoning, adjust with salt and pepper to taste as desired. Serve with the grilled pork chops when ready.

For the Pork Chops

In a bowl, combine the paprika, smoked paprika, garlic, onion flakes, thyme, salt, pepper and avocado oil. Stir to combine.
In a large bowl or zip-top bag, combine the pork chops and marinade. Massage to coat and refrigerate 1 hour to overnight.
When ready to cook, preheat a grill or grill pan over medium-high heat. Add the pork chops and cook, flipping occasionally, until slightly charred all over and the thickest part of each pork chop reaches 145F, around 12 minutes total. Transfer to a tray, tent with foil to keep warm and let rest 5 minutes before serving with the Tocanita de Cartofi.