Spanish Stew With Vegetables and Olives

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.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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 1/2ounce) 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)

Directions

1. In a large soup pot over medium-high heat, warm 1 tablespoon oil.
2. Add in the pork cubes and brown for about 5 minutes.
3. Add in onion, garlic, bell pepper, and mushrooms; stir/saute for about 5 minutes.
4. Add more oil if needed to prevent sticking.
5. Add in tomatoes, stock, wine, oregano, thyme, salt, and pepper.
6. Lower heat to med-low and simmer, covered, for about 30 minutes or until pork and vegetables are tender.
7. Add in olives and green beans; simmer, covered, for about 8-10 minutes or until beans are tender.
8. For a thicker stew--mix flour and water together and stir into stew for about 2-3 minutes or until thickened.