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Mediterranean Herb Pork Stew with Peas, Zucchini, and Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 1 lb pork stew meat, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium zucchinis, sliced into half-moons
  • 1 cup fresh or frozen peas
  • 1/2 cup pitted Kalamata olives, halved
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork pieces and cook until browned on all sides, about 6 minutes.
  • Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
  • Add the oregano, thyme, salt, and black pepper. Stir for 30 seconds to coat the meat.
  • Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 45 minutes until the pork is tender.
  • Add the zucchini slices and peas. Simmer uncovered for 8 minutes until the zucchini is just tender.
  • Stir in the olives and heat through for 2 minutes. Remove from heat and sprinkle with fresh parsley before serving.

Notes

Simmer the zucchini only until it turns bright green to keep some bite. If you use frozen peas, add them in the last 3 minutes so they stay firm. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Measuring cups