* 1kg Pork shoulder, cut into 2.5 cm (1") chunks
* 2 tablespoons of Duck fat, goose fat or Olive oil
* 1 large Onion, peeled and roughly sliced
* 4 Cloves of garlic, peeled and crushed
* 2 tablespoons of Hungarian Paprika
* 1 teaspoon Chilli powder (if not using hot Paprika)
* 1 teaspoon Caraway seeds crushed in a Mortar and pestle
* 6 Chicken thighs, on-the-bone, with skin removed
* 2 Green peppers, de-seeded and sliced
* 1 Glass of Red wine
* 284 ml (1/2 pint) Chicken stock
* 1 medium sized spicy Sausage such as Chorizo, roughly cut into bit-sized pieces
* 473 ml (1 pint) Chicken stock
* 1 400 ml can of Plum tomatoes, chopped
* Sea salt and Freshly ground black pepper
'''to serve'''

* 300 ml Sour cream

===Method===
* Heat the Duck fat or Oil in a pan or Wok, add a big pinch of Black pepper and Brown the Chicken and Pork all over
* Once the Meat is Browned, transfer to the Slow-cooker and soften the Onions in the Wok, adding the Crushed garlic for the last minute or so
* Add the wine to the Wok and Deglaze well.
* Pour the resulting liquid into the Slow-cooker
* Pour over the Chicken stock, add the crushed Caraway seeds , Paprika, Chilli powder, Tomatoes and spicy Sausage.
* Top up with just hot water to cover
* Slow cook on low for 8 hours, it won't hurt to stir it every few hours if you are able
* As with the stirring, if you can, add the green pepper strips an hour before the end of the cooking time, as they will retain a little bite. If you can't, then add them at the start.
* Season to taste and serve

______________________________