Recipe: Spanish Stew With Vegetables and Olives (using pork loin)

SPANISH STEW WITH VEGETABLES AND OLIVES

"Pork is popular throughout Spain and is used in many Spanish dishes. The contrasting colors of tomatoes, olives and green beans with pork make this stew colorful and appealing. This is made on the stove top. Serve over rice."

1 to 2 tablespoons olive oil
1 1/2 pounds boneless pork loin, cut into 3/4-inch chunks
1 cup chopped red onion
4 cloves garlic, minced
2 or 3 carrots, sliced diagonally
1/2 red bell pepper, cut into 1-inch pieces
8 ounces medium mushrooms, thickly sliced
2 cans (14 1/2 ounces each) diced tomatoes with juice
1 cup chicken stock or broth
1 cup dry white wine
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
Freshly ground pepper (to taste)
1 cup pitted Kalamata olives or ripe black olives
1 pound green beans, trimmed and halved
1/2 cup all-purpose flour (optional)
1 cup water (optional, for thicker)
Hot cooked rice (for serving)

In a large Dutch oven over medium heat, warm 1 tablespoon olive oil. Add pork and brown for about 5 minutes.

Add onion, garlic, carrots, bell pepper and mushrooms and saute about 5 minutes longer. Add more oil if needed to keep mixture from sticking.

Add tomatoes, stock, wine, oregano, thyme, salt and pepper. Reduce heat to medium-low and simmer, covered, until pork and vegetables are tender, about 30 minutes.

Add olives and green beans and simmer, covered, until beans are tender, about 10 minutes.

For a thicker stew, mix flour and water and stir into stew until thickened, 2 to 3 minutes.

Serve over rice.

Makes 6-8 servings
Source: Maryana Vollstedt in The Register-Guard, Wednesday, Oct 7, 2009