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Pork Stew with Olives and Green Beans

 

5

Yield

1

pot

Prep

15

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

4 tablespoons olive oil
3 pounds pork ribs
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
¾ cup olives
hojiblanca, cacereña or niçoise
*
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 560g (19.8 oz)
Amount per Serving
Calories 156867% of calories from fat
 % Daily Value *
Total Fat 117g 180%
Saturated Fat 40g 199%
Trans Fat 0g
Cholesterol 412mg 137%
Sodium 348mg 14%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 22%
Sugars g
Protein 208g
Vitamin A 17% Vitamin C 50%
Calcium 26% Iron 46%
* based on a 2,000 calorie diet How is this calculated?

 

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