Quick Pork Stew With Peppers and Tomatoes

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.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 stew

Ingredients

• 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

1. Trim fat from pork and season with salt and pepper.
2. Heat olive oil in a heavy bottomed pot over medium high heat.
3. Add the pork and cook for about 3 minutes, turning until browned on all sides.
4. Reduce the heat to medium, add the onion and peppers and cook for about 5 minutes, or until onions have softened.
5. Add the garlic after the onions and peppers have cooked for 2 minutes.
6. Stir in the tomatoes and bring to a boil.
7. Reduce heat to low, cover and simmer for 30 minutes.
8. Taste it once simmering and adjust the salt and pepper to suite you taste.
9. Add the chopped basil and parsley, stir once and serve.
10. Note: If using dried basil and parsley, add to the pot when you add the tomatoes.
11. Enjoy!