Prep 20 mins
Cook 15 mins
Found this in the June 2012 issue of *Everyday Food,* this stew is easy and tasty and the peppers are not overpowering at all. Since there are just two of us, we cut the recipe in half, served it over brown rice accompanied by a green salad, and there was plenty for us plus some left-overs for tomorrow night.
- 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)
- 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.