Spanish Stew With Vegetables and Olives |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. 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 1/2 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) |
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.
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