Heat some oil in your large heavy pot. Brown the pork cubes in small batches carefully. Remove the meat and set it on a plate.

Add sliced onions to the same warm pot. Cook them until they are soft and very clear. Add the garlic and stir for one minute more.

Stir in the red paprika and flour now. Cook this mixture for about two minutes slowly. This helps to toast the spices for better flavor.

Pour the chicken stock into the pot slowly. Stir well to remove any bits from the bottom. This creates a very smooth and tasty sauce base.

Add the browned pork back into the pot. Add the chopped red peppers and some dried herbs. Bring the liquid to a very gentle simmer now.

Cover the pot with a tight fitting lid. Let it cook for about ninety minutes slowly. The meat should feel very soft when poked.

Turn off the heat before the final step. Stir in the sour cream until it is white. Serve the warm dish over rice or pasta.