Pepper Pork Stew
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil
- 3 lbs pork stew meat
- coarse salt, to taste
- ground pepper, to taste
- 1 large yellow onion, diced medium
- 4 garlic cloves, smashed and peeled
- 3 1⁄2 cups low sodium chicken broth
- 1 (11 1/2 ounce) jar pepperoncini peppers, halved crosswise, brine reserved
- 2 large oregano sprigs
- 3 cups cooked long-grain rice (we used brown rice)
directions
- In a large Dutch oven or other heavy pot, heat oil over medium-high. Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total. With a slotted spoon, transfer pork to a bowl.
- Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper. Add 2 cups of water, scraping up any browned bits with a wooden spoon. Return to pork to pot along with broth, pepperoncini, and oregano. Bring liquid to a rapid simmer and cook until pork is tender, 45 to 50 minutes.
- Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine. Discard oregano sprigs and serve over rice.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.