Italian Pork Stew

By Cathie davidson

Ingredients

• 3 tablespoons oil
• 2 cloves garlic, crushed (optional)
• 2 pounds lean boneless pork
• 2 medium carrot, diced
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 1/2 teaspoons salt
• 1/4 teaspoon white pepper
• 1 cup dry white wine
• 1 cup chicken broth
• 2 medium green peppers
• 1 can Italian tomatoes, 16 oz.

Preparation

Step 1

Heat oil in dutch oven. Cook garlic in oil until golden, discard garlic. Stir pork into oil, stirring for about 5 minutes until pork loses red color, do not brown. Add carrots sprinkle with seasonings. Add wine and broth heat to simmering. Cover and bake in oven at 325 for 1 1/2 hours. Skim off fat. Saute green pepper in 1 tablespoons oil. Chop Italian tomatoes. Add peppers and tomatoes to stew and bake 15 minutes more. Thicken with flour. Serve over rice.