Pork Stew

Ingredients

• 1 ½ pounds boneless pork shoulder roast or pork steaks, cubed, see note
• 1 tablespoon olive oil
• 1 medium onion chopped
• 4 cups chicken broth
• 15 ounces canned diced tomatoes with juices, 1 can
• ½ teaspoon dried rosemary
• ½ teaspoon dried oregano
• 8 ounces Yukon gold potatoes diced, peeling optional, about 2 small
• 1 small sweet potato peeled and diced
• 2 medium carrots diced
• 1 cup sliced mushrooms
• 1 cup frozen cut green beans or peas
• salt and black pepper to taste

Steps

1. Heat the oil in a 4-quart Dutch oven. Add the pork in two batches and cook until browned, about 5 minutes. Transfer to a plate. Add the onions to the Dutch oven, adding more oil if needed, and cook until softened, about 3 minutes.

2. Add the broth and use a spatula to scrape up any brown bits. Stir in the tomatoes, rosemary, and oregano. Add the pork and onions back to the Dutch oven and bring to a boil. Reduce the heat and simmer covered for 1 hour, or until pork is fairly tender.

3. Add the potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat, and cover. Simmer for an additional 30 minutes or until the vegetables are tender.

4. Remove the lid and stir in green beans or peas. Thicken if desired (according to the notes below. Simmer an additional 10 minutes uncovered.