In a large bowl, mix the pork, paprika and salt and pepper to taste.
In a large pot over medium heat, heat coconut oil. To the oil, add the pork and the next 5 ingredients (mushrooms through sage). Cook for 10 to 15 minutes, until pork is cooked through and vegetables are tender.
To the pork mixture, add the remaining ingredients (diced tomatoes through sour cream) and stir. Cook for 5 minutes, until stew is hot. Serve warm.
Notes
SERVING SUGGESTION: A tossed green salad (lettuce -not iceberg-, salad veggies and low carb salad dressing).GLUTEN FREE: Make sure diced tomatoes and chicken broth are gluten free.NUTRITION: 276 Calories; 16g Fat; 19g Protein; 15g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 127mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 2 ½ Fat.