Recipe - Pork Stew With Olives And Green Beans

4 tablespoon Olive oil
3 pound Boneless; (farmer's style)
; pork spareribs, cut
; into 1 1/2inch
; pieces
2 lg Onions; chopped
8 Garlic cloves; minced
1 cn Italian plum tomatoes;
(28ounce)
1 cn Lowsalt chicken broth; (14
1/2ounce)
1 cup Dry white wine
1 teaspoon Dried thyme; crumbled
1 teaspoon Dried oregano; crumbled
Three fourths cup Hojiblanca; cacerena or
Nicoise
; olives
1 pound Green beans; cut into 2inch
; lengths

Heat 2 tablespoons olive oil in heavy Dutch oven over mediumhigh 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, lowsalt chicken broth,
white wine, thyme and oregano. Bring to boil. Reduce heat to mediumlow 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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