In a large pot or Dutch oven, heat the lard or goose fat over medium-high heat. Add the pork cubes, seasoning with salt and pepper, and brown them well on all sides. Do this in batches if necessary to avoid crowding the pot.

Once the meat is browned, set it aside. In the same pot, add the onions, carrots, bell peppers, and garlic. Sauté until the onions are translucent and the vegetables start to soften.

Put back the pork to the pot. Stir in the tomato paste, sweet paprika, and chili powder. Mix well to ensure the meat and vegetables are evenly coated.

Pour in the broth, ensuring the meat and vegetables are just covered. Bring to a boil, then reduce the heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the pork is tender.

If a thicker sauce is desired, we recommend to mix the potato starch and flour with a little water to create a slurry. Stir it into the goulash towards the end of cooking, and simmer for an additional 5-10 minutes until the sauce reaches your preferred consistency. Repeat if necessary.

Taste and adjust the seasoning with more salt, pepper, or paprika as needed.

Enjoy this hearty goulash with a side of mashed potatoes, crusty bread, or traditional egg noodles. Garnish with fresh parsley if desired for a touch of color.