Pork and Bell Pepper Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add diced jalapeño pepper to this stew if you like a little heat. Use pork loin, rather than tenderloin, because it stays tender during the long cooking time. Ingredients:
1 1/2 pounds boneless pork loin, cut into 1/2-inch cubes |
3/4 teaspoon salt, divided |
3/4 teaspoon freshly ground black pepper, divided |
1 tablespoon olive oil, divided |
cooking spray |
1 cup diced red onion |
1 red bell pepper, cut into 1/2-inch pieces |
1 yellow bell pepper, cut into 1/2-inch pieces |
1 orange bell pepper, cut into 1/2-inch pieces |
3/4 cup dry white wine |
1 cup fat-free, less-sodium chicken broth |
1 teaspoon chopped fresh thyme |
2 peeled baking potatoes, cut into 1/2-inch cubes (about 1 pound) |
1 (14.5-ounce) can diced tomatoes, undrained |
1 bay leaf |
2 teaspoons chopped fresh flat-leaf parsley |
Directions:
1. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of pork to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon. Add remaining 1 1/2 teaspoons oil to pan. Add remaining pork to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon; keep warm.
2. Coat pan with cooking spray; add onion and bell peppers. Add wine, scraping pan to loosen browned bits. Return pork to pan. Add broth and next 4 ingredients (through bay leaf). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Uncover and simmer 30 minutes or until sauce thickens. Discard bay leaf. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sprinkle with parsley.
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