Ingredients:
1 -2 tablespoon olive oil
1 1/2 lbs boneless pork loin, cut into 1/4-inch cubes
1 cup chopped yellow onions
4 garlic cloves, minced
1/2 red bell peppers, cut into 1-inch pieces
8 ounces medium mushrooms, thickly sliced
2 (14 1/2 ounce) cans diced tomatoes with juice
1 cup chicken stock or 1 cup chicken broth
1 cup dry white wine
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
fresh ground black pepper
1 cup pitted kalamata olives or 1 cup ripe black olives
1 lb green beans, trimmed and halved
1/4 cup all-purpose flour (optional)
1/2 cup water (optional)
Directions:
In a large soup pot over medium-high heat, warm 1 tablespoon oil.
Add in the pork cubes and brown for about 5 minutes.
Add in onion, garlic, bell pepper, and mushrooms; stir/saute for about 5 minutes.
Add more oil if needed to prevent sticking.
Add in tomatoes, stock, wine, oregano, thyme, salt, and pepper.
Lower heat to med-low and simmer, covered, for about 30 minutes or until pork and vegetables are tender.
Add in olives and green beans; simmer, covered, for about 8-10 minutes or until beans are tender.
For a thicker stew–mix flour and water together and stir into stew for about 2-3 minutes or until thickened.
Servings: 6
Time preparation: 30 min.
Time total: 80 min.