Bulgaria - Pork Kavarma Recipe (Clay Pot Stew)

Get ready to bring the cozy, comforting flavors of Bulgaria right into your kitchen! Today, we're diving into a truly authentic Bulgarian Kavarma recipe, a hearty and soulful stew that's perfect for a satisfying main course meal. Imagine tender chunks of pork meat, slow-cooked with a vibrant mix of mushrooms and onions, sweet peppers, and aromatic spices, all baked to perfection in a traditional clay pot or a sturdy Dutch oven. This isn't just any stew; it's a culinary hug from the Balkans, designed to warm you from the inside out.
This specific recipe with pork meat focuses on the classic preparation, delivering that rich, complex flavor profile that makes Kavarma so beloved. While you might find other versions, our focus is on guiding you through creating a truly authentic Bulgarian pork kavarma, making it accessible and enjoyable, even if you’ve never tried it before. It’s a fantastic way to explore international cuisine without needing a passport!
Here’s why you’ll absolutely love making this Kavarma:
It's an authentic taste of Bulgaria, thoughtfully adapted for your US kitchen.
Mostly a one-pot, oven-finished wonder, making it ideal for relaxed weekend cooking.
Super make-ahead friendly – seriously, it often tastes even better the next day!
You'll find this dish uses common ingredients like onions, peppers, and mushrooms, making it a versatile addition to your repertoire of recipes for sweet peppers and other delicious vegetables.

Ingredients

• For the Stew:
• 2 lbs (about 900g) boneless pork shoulder (pork butt), trimmed of excess fat and cut into 1.5-inch cubes. Pork shoulder is ideal for slow cooking as it becomes incredibly tender and flavorful.
• 2 tablespoons sunflower oil (or other neutral oil like vegetable or canola). Sunflower oil is traditionally used in Bulgarian cooking.
• 2 large onions, chopped
• 2-3 bell peppers (red, yellow, or a mix), cored, seeded, and cut into 1-inch pieces. You can also use long sweet peppers for an authentic touch.
• 8 oz (225g) cremini or button mushrooms, quartered
• 4 cloves garlic, minced
• 1 (14.5 oz / 410g) can diced tomatoes, undrained (or 1.5 cups fresh chopped tomatoes)
• 2 tablespoons tomato paste
• 1 teaspoon sweet paprika
• ½ teaspoon hot paprika (optional, for a little kick)
• 1 teaspoon dried Bulgarian savory (chubritsa). This herb has a unique earthy, peppery, slightly minty flavor. See notes for substitution.
• 1 bay leaf
• ½ cup dry white wine (like Chardonnay or Sauvignon Blanc). See notes for non-alcoholic option.
• 1 cup (240ml) hot water or low-sodium chicken/vegetable broth
• Salt and freshly ground black pepper to taste
• For Garnish:
• ¼ cup fresh parsley, chopped
• Optional: 2-3 scallions, thinly sliced
• Ingredient Notes & Quick Swaps:
• Bulgarian Savory (Chubritsa): If you can't find it, a good substitute is ½ teaspoon dried thyme plus ½ teaspoon dried oregano.
• Wine Alternative: For an alcohol-free version, simply use an extra ½ cup of hot broth and add a splash (1-2 teaspoons) of red wine vinegar or lemon juice at the end to brighten the flavors.
• Veggies: Feel free to swap bell pepper colors or use other mushrooms like shiitake or oyster mushrooms for variety.

Directions

1. Equipment: A 3-4 quart clay pot (gyuveche) with a lid, or a heavy-bottomed Dutch oven with a lid. A large, heavy skillet.
2. Prep & Preheat: Preheat your oven to 325°F (160°C). If using a clay pot, ensure it's properly soaked according to manufacturer's instructions (often 15-30 minutes in cold water) to prevent cracking and promote even cooking. Cut your pork shoulder into roughly 1.5-inch cubes. Chop all your vegetables and measure out your spices.
3. Brown the Pork: Heat 1 tablespoon of sunflower oil in your large, heavy skillet over medium-high heat. Working in batches to avoid crowding the pan, add the pork cubes and brown them well on all sides until golden brown. This step is crucial for developing deep flavor. Lightly salt the pork as it browns. Remove browned pork to a plate and set aside.
4. Soften the Vegetables: Add the remaining 1 tablespoon of oil to the same skillet. Reduce heat to medium. Add the chopped onions and bell peppers. Sauté for 8-10 minutes, stirring occasionally, until they begin to soften and the onions become translucent. Add the quartered mushrooms and continue to cook for another 5-7 minutes until they release their liquid and start to brown lightly. Finally, stir in the minced garlic and cook for just 1 minute more until fragrant.
5. Bloom Spices & Deglaze: Take the skillet off the heat. Stir in the sweet paprika and optional hot paprika, along with the tomato paste.