Recipe by Karen's Krazy Kitchen
This is a pretty, quick and tasty stew. I like to serve it over egg noodles and topped with parmesan cheese. If I'm in the mood for spicy and smokey, I add one or two finely chopped chipotles with some of the adobo sauce when I add the tomatoes.
Top Review by Jellyqueen
This wonderful dish was our dinner last night. I found a pretty package of pork stew meat in the grocery store this week and this was the recipe I chose from the search. The dish was absolutely beautiful. The sauce was a little thin, so I simply added about 3/4 cup uncooked pasta right at the end and simmered this until the pasta was done. Made a beautiful presentation with the red tomatoes and green and yellow bell peppers. Sorry about not having a picture.....camera broke following a sudden stop by the floor.
- 2 lbs boneless pork loin, cut into 1 inch pieces
- 2 teaspoons kosher salt
- 1 teaspoon pepper, freshly ground
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large bell peppers, red and yellow if you can find them, cut into one half inch squares
- 4 garlic cloves, chopped
- 1 (28 ounce) can whole tomatoes, hand squeezed and juices retained
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Directions See How It's Made
- Trim fat from pork and season with salt and pepper.
- Heat olive oil in a heavy bottomed pot over medium high heat.
- Add the pork and cook for about 3 minutes, turning until browned on all sides.
- Reduce the heat to medium, add the onion and peppers and cook for about 5 minutes, or until onions have softened.
- Add the garlic after the onions and peppers have cooked for 2 minutes.
- Stir in the tomatoes and bring to a boil.
- Reduce heat to low, cover and simmer for 30 minutes.
- Taste it once simmering and adjust the salt and pepper to suite you taste.
- Add the chopped basil and parsley, stir once and serve.
- Note: If using dried basil and parsley, add to the pot when you add the tomatoes.