Cut the pork meat into small cubes, about 1,5 cm/ 0.6 inches. Pat dry with kitchen paper. Heat about ⅓ of the lard or oil in a thick-bottomed, wide stewing pot or a deep pan.

Fry the pork in batches until browned all over, this should take about 7-8 minutes per batch. Do not overcrowd the pan and add more of the fat between the batches. Save a small amount of fat for the onions as well or add more if necessary.

Remove the meat from the pan and add the remaining lard or oil, the onions, and the carrots. Scrape the bottom of the pan while you stir the onions and cook the onions until nicely colored and softer, about 5-6 minutes.

Add the bay leaves, both paprika powder sorts, and dried herbs. Stir well for about one minute. Return the pork cubes to the pot. Add the stock and the hot water. Cover the pot, bring to a boil, turn the heat down and simmer for about 20 minutes.

In the meantime peel and cut the potatoes into larger chunks. Cut the peppers into slices. Add both to the pot, cover leaving a small crack open, and continue simmering the pork stew for about 45-50 minutes or until the potatoes are soft and the meat is very tender. Don't forget to stir from time to time and add a small amount of water if the pork stew seems to get too dry.

If the meat is not tender enough, prolong the cooking time, checking every five minutes or so, until the meat is very tender.

Adjust the taste with freshly ground black pepper and add some salt as well if necessary. If the stock was salty enough, you might not need to add extra salt.

Serve immediately or reheat. Read above for side dish suggestions.