Prep 30 mins
Cook 50 mins
Pork is popular throughout Spain and is used in several Spanish dishes. This stew is a lovely combination of textures and colors--serve it over rice.
- 1 -2 tablespoon olive oil
- 1 1⁄2 lbs boneless pork loin, cut into 1/4-inch cubes
- 1 cup chopped yellow onion
- 4 garlic cloves, minced
- 1⁄2 red bell pepper, 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)
- 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.
I thought it was great, did not put in the olives as its not a favourite, but did throw in a handful of chopped celery and more than a dash of cayanne, served the beans on the side and new potatoes. we really enjoyed it