Heat the oil in a large Dutch oven
over medium-high heat. Add the bacon and cook until crisp
; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings
and allow the meat to form a browned crust
. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.
While the pork browns, peel
. Add to the pork along with the thyme
, chile peppers, onions
and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin
and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice
. Bring to a boil, then reduce the heat and simmer
until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly.
To serve, cook the noodles and toss with butter
. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream.
Cook's Note: The goulash can be refrigerated for a make-ahead meal. Reheat over medium heat before serving. Leftovers make great nachos
chips, with melted cheese
and sour cream