Bulgarian Kavarma Pork and Vegetable Stew Recipe

Kavarma is a rich, comforting, slow-cooked stew and a well-loved dish in Bulgarian cuisine. This traditional Bulgarian pork and vegetable stew is hearty enough for a satisfying main course, yet simple enough to prepare with everyday ingredients. The long, gentle cooking time allows the pork, leeks, mushrooms, carrots, peppers, tomatoes, wine, and spices to blend into a deeply flavored dish that is warm, rustic, and full of character.

Authentic Kavarma is often prepared in an earthenware vessel called a Gyuvetche, which helps the stew cook slowly and evenly. If you do not have one, a cast iron casserole, Dutch oven, or another heavy oven-safe pot with a lid will work well. The goal is to cook the stew low and slow so the pork becomes tender and the vegetables soften into a savory sauce.

Like many traditional recipes, Kavarma has several variations. Some versions are made with pork, while others use chicken. You can adjust the vegetables slightly depending on what you have available, but the combination of meat, leeks, tomatoes, wine, and warm spices gives this Bulgarian stew its signature depth. If pork is not your preference, chicken can be used instead, but the method remains the same: season, brown, simmer, combine, and slow cook until everything is tender and flavorful.

This Kavarma recipe is a wonderful option for a family dinner, a cozy weekend meal, or a make-ahead dish. It tastes even better after the flavors have had time to settle, making it a great choice for leftovers. Serve it hot as a main dish, ideally with bread, potatoes, rice, or another simple side that can soak up the savory cooking juices.

Kavarma (Bulgarian Pork and Vegetable Stew)

A delicious taste of Bulgaria, made with tender pork, vegetables, wine, and gentle slow cooking.

Course Main Dish

Cuisine Bulgaria

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Servings 4

Calories 573kcal

Author International Cuisine

Ingredients

1 ½ lbs. pork tenderloin cubed
1 onion diced
4 leek stems cut into rings
5 medium mushrooms sliced
2 carrots sliced
1 red pepper diced
2 medium tomatoes chopped
½ cup white wine
½ cup sunflower oil divided
½ teaspoon ground cumin
½ teaspoon oregano
2 bay leaves
Salt and pepper to taste

Instructions

Combine the cumin, oregano, salt, and pepper in a small bowl to make a simple dry rub.
Rub the seasoning mixture thoroughly over the cubed pork tenderloin so each piece is well coated.
Heat ¼ cup of the sunflower oil in a heavy-bottomed skillet. Brown the pork cubes on all sides, then add the white wine to deglaze the pan. Lower the heat and simmer for about 5 minutes. Remove the pork from the skillet and set it aside.
Heat the remaining ¼ cup of oil in the same pan. Sauté the onion, mushrooms, red pepper, and carrots for about 5 minutes. Add ½ cup of water and cook over medium heat for about 10 minutes, or until the vegetables are soft and most of the liquid has been absorbed. Stir in the chopped tomatoes and simmer for another 5 minutes.
Combine the pork and cooked vegetables, then transfer everything to an earthenware pot, cast iron casserole, or Dutch oven. Add the sliced leeks and bay leaves.
Cover the dish with a lid and place it in a preheated 250°F oven for about 3 hours, allowing the stew to cook slowly until the pork is tender and the flavors are fully developed.
If preferred, prepare the stew in a slow cooker instead of the oven, using the same ingredients and allowing enough time for the meat and vegetables to become tender.
Serve the Kavarma hot as a hearty Bulgarian main dish.
This stew is excellent for leftovers, so consider doubling the recipe if you want an easy meal for the next day.

Nutrition