Cut the pork into about 1-inch cubes and season with salt and black pepper.

Heat the olive oil in a large frying pan over medium-high heat.

Working in batches. And brown the pork for about 2–3 minutes per side. Transfer the browned pork to the slow cooker.

Add the onion to the same pan and cook for 2–3 minutes. Add the fresh garlic and tomato paste and cook for another minute. Scrape up the browned bits from the bottom of the pan.

Transfer the onion mixture to the slow cooker.

Add the paprika, garlic powder, and chicken broth. Stir gently.

Cover and cook on LOW for 6–7 hrs. HIGH for 3–4 hours, until the pork is fork-tender.

If you'd like a thicker stew, stir in the cornstarch slurry. Cover and cook on HIGH for another 10–15 minutes.

Turn off the slow cooker. Stir a little of the hot broth into the sour cream. Then gently stir the sour cream mixture into the stew.

Taste and adjust the salt and black pepper before serving.

Set the Instant Pot to the SAUTÉ function and add the olive oil.

Season the pork with salt and black pepper. Brown it in a single layer in batches for about 2–3 minutes per side. Remove with a slotted spoon and set aside.

Add the onion and cook for about 2 minutes. Stir in the garlic and tomato paste and cook for another minute.

Pour in the chicken broth and scrape the bottom of the pot thoroughly with a wooden spoon. Get every browned bit loose so we don't get the burn warning.

Return the browned pork to the pressure cooker and add the paprika and garlic powder.

Lock the lid and cook on HIGH PRESSURE for 25 minutes.

Allow a 10-minute natural release pressure, then quick release the remaining pressure.

Turn on the SAUTÉ function. Stir in the cornstarch slurry if you'd like a thicker sauce and simmer for 1–2 minutes.

Turn the Instant Pot OFF before adding the sour cream. Temper it with a little hot broth first, then stir it into the stew.

Taste and adjust the seasoning.

Heat the olive oil in a Dutch oven or large pot over medium-high heat.

Season and brown the pork in batches. Remove it from the pot and set aside.

Add the onion and cook until softened. Add the garlic and tomato paste and cook for another minute.

Pour in the chicken broth, scraping the brown bits from the bottom of the pot.

Return the pork to the pot and stir in the paprika and garlic powder.

Bring to a gentle boil, then reduce to LOW heat and cover.

Simmer for 1 1/2–2 hours, stirring occasionally, until the pork is tender.

Add the cornstarch slurry if needed and simmer until thickened.

Preheat the oven to 325°F.

Heat the olive oil in a large Dutch oven over medium-high heat.

Brown the seasoned pork in batches and transfer it to a plate.

Sauté the onion, then add the garlic and tomato paste.

Add the chicken broth and scrape the bottom of the pan.

Return the pork to the Dutch oven and add the paprika and garlic powder.

Cover and bake for 2–2 1/2 hours, or until the pork is very tender.

Remove from the oven. Thicken with the cornstarch slurry on the stovetop if necessary.

I would leave the sour cream and cornstarch slurry out of the freezer bag. Just make a note on our freezer bag/container that you'll need it when you cook.

To the bag...Add all the ingredients (less cornstarch and sour cream) to a freezer bag or airtight container.

Freeze flat for up to 3 months.

Cool the pork stew completely before adding the sour cream if you're deliberately making a batch for the freezer.

Freeze in individual servings or a larger airtight container for up to 3 months. Thaw overnight, reheat gently, and add the sour cream after reheating.