Palóc pork ragout | Juicy green bean one-pot dish

Clean the pork shoulder and cut it into 2 cm cubes. Finely chop the onion and garlic, peel and dice the potatoes, and trim and chop the green beans into 3-4 cm pieces.

Melt the lard in a large pot or cast-iron Dutch oven. Add the finely chopped onion and sauté over medium heat for 8-10 minutes until translucent and golden brown.

Remove the pot from the heat, sprinkle in the sweet paprika and ground caraway, mix thoroughly, then add the crushed garlic and diced pork shoulder. Return to the heat and sear until the meat turns white.