Pork Stew

By spend with pennies

Ingredients

1 ½ pounds boneless pork shoulder roast ( or pork steaks, cubed, see note)
1 tablespoon olive oil
1 medium onion (chopped)
4 cups chicken broth
15 ounces canned diced tomatoes (with juices, 1 can)
½ teaspoon dried rosemary
½ teaspoon dried oregano
8 ounces Yukon gold potatoes (diced, peeling optional, about 2 small)
1 small sweet potato (peeled and diced)
2 medium carrots (diced)
1 cup sliced mushrooms
1 cup frozen cut green beans (or peas)
salt and black pepper (to taste)

Prep Time15mins
Cook Time105mins
Servings6

Instructions

Heat the oil in a 4-quart Dutch oven. Add the pork in two batches and cook until browned, about 5 minutes. Transfer to a plate. Add the onions to the Dutch oven, adding more oil if needed, and cook until softened, about 3 minutes.

Add the broth and use a spatula to scrape up any brown bits. Stir in the tomatoes, rosemary, and oregano. Add the pork and onions back to the Dutch oven and bring to a boil. Reduce the heat and simmer covered for 1 hour, or until pork is fairly tender.

Add the potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat, and cover. Simmer for an additional 30 minutes or until the vegetables are tender.

Remove the lid and stir in green beans or peas. Thicken if desired (according to the notes below. Simmer an additional 10 minutes uncovered.