Recipe By : Bon Appetit Magazine, May 1992
Serving Size : 4 Preparation Time :0:00
Categories : Pork Stew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Olive oil
3 lb Boneless pork spareribs --
- cut into 1-1/2" pieces
2 lg Onions -- chopped
8 garlic cloves -- minced
28 oz Can Italian plum tomatoes
14 1/2 oz Can low-salt chicken broth
1 c Dry white wine
1 ts dried thyme -- crumbled
1 ts dried oregano -- crumbled
3/4 c Hojiblanca, cacereña, or
- niçoise olives
1 lb Green beans --
- cut into 2" lengths
Heat 2 tb 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 occasionally, about 8 minutes. Using slotted spoon, transfer
pork to plate. Add remaining 2 tb olive oil to pot. Add onions and
saute 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 tender, about 8 minutes. Season to taste with salt and pepper
and serve.
