Pork Stew with Olives and Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If hojiblanca or cacereña olives are unavailable, use other Mediterranean olives. Ingredients:
4 tablespoons olive oil |
3 pounds boneless (farmer's style) pork spareribs, cut into 1 1/2-inch pieces |
2 large onions, chopped |
8 garlic cloves, minced |
1 28-ounce can italian plum tomatoes |
1 14 1/2-ounce can low-salt chicken broth |
1 cup dry white wine |
1 teaspoon dried thyme, crumbled |
1 teaspoon dried oregano, crumbled |
3/4 cup hojiblanca, cacereña or niçoise olives |
1 pound green beans, cut into 2-inch lengths |
Directions:
1. Heat 2 tablespoons olive oil in heavy Dutch oven over medium-high heat. Season pork with salt and pepper. Add pork to pot and cook until brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer pork to plate. Add remaining 2 tablespoons olive oil to pot. Add onions and sauté until very tender, about 12 minutes. Add garlic and cook 3 minutes. Return pork to pot. Add tomatoes with their juices, low-salt chicken broth, white wine, thyme and oregano. Bring to boil. Reduce heat to medium-low and simmer uncovered until pork is almost tender, about 1 hour. Add olives and continue cooking until pork is very tender and juices are slightly thickened, about 45 minutes.
2. Add green beans to stew. Cover and cook over low heat until beans are just tender, about 8 minutes. Season to taste with salt and pepper and serve.
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