Recipe: Pork and Pepper Stew

(courtesy of A Dinner A Day by Sally Sondheim and Suzanne Sloan)

This is easy, easy, easy, and so hearty and yummy. My little boys eat it up like crazy, even with stewed tomatoes and red peppers. I like to thaw out some Rhodes frozen rolls in the afternoon and bake them while the soup is simmering. And oila! Dinner in about 30 minutes.

2 pounds lean boneless pork
1 large onion, peeled and chopped
2 large red bell peppers, seeded and chopped
1 clove garlic, minced (I buy minced garlic in a jar - so much easier!)
1 pound small new white potatoes (Or large potatoes, washed and cut into small pieces)
2 Tbs. fresh chopped parsley
2 Tbs. olive oil
2 medium cans (14.5 oz. each) diced stewed tomatoes
2 tsp. dried basil

Cut the meat into 1-inch cubes and salt and pepper to taste. Heat the oil in a Dutch oven. Add the pork and the garlic and saute until the pork cubes are lightly browned on all sides, 4 to 6 minutes. Add the onion, bell peppers and the potatoes and saute until the onion is softened, about 5 minutes. Add the undrained tomatoes and bring the mixture to a boil. Reduce the heat, cover and simmer until the pork is tender, about 20 minutes. Add the parsley and the basil to the pot, season to taste, and stir to blend.

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