Pork Stew with Olives and Green Beans

2 hours Prep: 15 minutes Cook: 2 hours

1568 calories per serving view nutrition facts

1 pot suggest servings

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Ingredients

4	tablespoons	olive oil
3	pounds	pork spareribs	boneless, cut into 1 1/2inch pieces
2	large	onions	chopped
8	each	garlic cloves
1	can	italian plum (roma) tomatoes
1	can	chicken broth, low salt
1	cup	white wine	dry
1	teaspoon	thyme	crumbled
1	teaspoon	oregano	crumbled
3/4	cup	olives	hojiblanca, cacere�a or ni�oise
1	pound	green beans	cut into 2inch lengths

Directions

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 occ asionally, 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.

Add green beans to stew.

Cover and cook over low heat until beans are just ten der, about 8 minutes.

Season to taste with salt and pepper and serve.

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Nutrition Facts

Serving Size 560g

Amount per Serving

Calories 1568 67% of calories from fat

	% Daily Value*
Total Fat 117.0g	180%
Saturated Fat 40.0g	199%
Trans Fat 0.0g
Cholesterol 412mg	137%
Sodium 348mg	14%
Total Carbohydrate 22.0g	7%
Dietary Fiber 6.0g	22%
Sugars 5.0g
Protein 104.0g	208%

Vitamin A	17%		Vitamin C	50%
Calcium	26%		Iron	46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Kenyan-Style Collard Greens with Lemon

Being from the south where everyone from infants to adults eat collard greens, but not quiet like this. This was very different and a much healthier recipie from the collard grren cooked in smoked hamhocks. I like the dish and would cook it again. The lemon adds some real zest to this dish. Not as strong tasting as the southern recipies. Not as pungent in odor as other recipies.