Pork Stew

Directions

To prepare Pork Stew, cut 5 thin slices from each bell pepper.

Reserve slices.

Chop remaining bell peppers (about ½ cup each).

Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink.

Drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles.

Heat to boiling. Reduce heat.

Cover and simmer 30 minutes, stirring occasionally.

Stir corn, tomato, squash and olives into meat mixture.

Cook 15 minutes longer. Heat oven to 425 degrees F.