Pepper Pork Stew

Name: Pepper Pork Stew
Ingredients: 1 tablespoon vegetable oil; 3 lbs pork stew meat; coarse salt, to taste; ground pepper, to taste; 1 large yellow onion, diced medium; 4 garlic cloves, smashed and peeled; 3 12 cups low sodium chicken broth; 1 (11 1/2 ounce) jar pepperoncini peppers, halved crosswise, brine reserved; 2 large oregano sprigs; 3 cups cooked long-grain rice (we used brown rice)

10 ingredients

10 steps

Ingredients

1 tablespoon vegetable oil
3 lbs pork stew meat
coarse salt, to taste
ground pepper, to taste
1 large yellow onion, diced medium
4 garlic cloves, smashed and peeled
3 12 cups low sodium chicken broth
1 (11 1/2 ounce) jar pepperoncini peppers, halved crosswise, brine reserved
2 large oregano sprigs
3 cups cooked long-grain rice (we used brown rice)

Directions

1

In a large Dutch oven or other heavy pot, heat oil over medium-high.
2

Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total.
3

With a slotted spoon, transfer pork to a bowl.
4

Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning.
5

Season with salt and pepper.
6

Add 2 cups of water, scraping up any browned bits with a wooden spoon.
7

Return to pork to pot along with broth, pepperoncini, and oregano.
8

Bring liquid to a rapid simmer and cook until pork is tender, 45 to 50 minutes.
9

Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine.
10

Discard oregano sprigs and serve over rice.