Mediterranean Pork Stew with Olives and Oregano
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.5 pounds pork roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 (14-ounce) can diced tomatoes
- 2 cups chicken broth
- 3/4 cup pitted Kalamata olives, halved
- Salt and black pepper to taste
- 2 tablespoons fresh oregano, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides, about 6 to 8 minutes total. Remove the pork and set it aside.
- Add the diced onion to the same pot and cook until softened, about 4 minutes. Stir in the minced garlic and dried oregano and cook for 1 minute more.
- Pour in the diced tomatoes and chicken broth. Return the browned pork to the pot and season with salt and black pepper. Bring the mixture to a simmer.
- Cover the pot and cook on low heat for 45 minutes, stirring occasionally, until the pork is tender.
- Stir in the halved Kalamata olives and cook uncovered for 5 more minutes to warm them through. Remove from heat and sprinkle with the fresh chopped oregano before serving.
Notes
Simmer the stew gently rather than at a rolling boil to keep the pork cubes from drying out. Leftovers taste even better the next day after the flavors have settled, so store them in an airtight container in the refrigerator for up to three days and reheat slowly on the stove with a splash of broth if needed.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board