| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
May 1992 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 3 |
lb |
Boneless; (farmer's style) |
|
|
; pork spareribs, cut |
|
|
; into 1 1/2-inch |
|
|
; pieces |
| 2 |
lg |
Onions; chopped |
| 8 |
|
Garlic cloves; minced |
| 1 |
cn |
Italian plum tomatoes; (28-ounce) |
| 1 |
cn |
Low-salt chicken broth; (14 1/2-ounce) |
| 1 |
c |
Dry white wine |
| 1 |
ts |
Dried thyme; crumbled |
| 1 |
ts |
Dried oregano; crumbled |
| 3/4 |
c |
Hojiblanca; cacerena or Nicoise |
|
|
; olives |
| 1 |
lb |
Green beans; cut into 2-inch |
|
|
; lengths |
INSTRUCTIONS
Heat 2 tablespoons 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 tablespoons 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.
Serves 4.
Bon Appetit May 1992
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