In a large dutch oven or pot, heat up lard/oil over medium-high heat.
Cube pork loin to 1" - 1-1/2" chunks. Salt & pepper generously.
Brown pork, if crowded, brown in batches.
Remove pork & any juices. Set aside.
Reduce heat to medium. Add a drizzle of oil if necessary.
Add onions & peppers. Saute until onions are translucent - about 10 minutes.
Add garlic & mushrooms, saute 2-3 minutes.
Add stock, scraping bottom of pot for any brown bits of goodness.
Mix in paprika, parsley, salt & pepper.
Return pork to pot.
Stirring occasionally, bring all ingredients to a boil.
Reduce heat to low and cover. Simmer, stirring occasionally, for 50 - 80 minutes or until desired tenderness of pork.
Remove from heat.
Let rest for 10-15 minutes. Taste, salt & pepper to taste if necessary.
Stir in sour cream.
Serve over buttered egg noodles, spaetzle or potatoes.