Pork Stew with Olives and Green Beans
boneless, cut into 1 1/2inch pieces
italian plum (roma) tomatoes
chicken broth, low salt
hojiblanca, cacereña or niçoise
cut into 2inch lengths
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.