Italian Pork Stew


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Even though the pork seems like the star, it's really the peppers that make this dish.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 2 lbs. boneless pork loin, cut into 1-inch pieces
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbs. olive oil
  • 1 med. onion, chopped
  • 1 lg. red bell pepper, cut into 1 1/2-inch squares
  • 1 lg. yellow bell pepper, cut into 1 1/2-inch squares
  • 1 14-oz. can Italian peeled tomatoes, drained and chopped
  • 2 Tbs. chopped fresh basil
  • 1 Tbs. chopped fresh parsley

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Trim excess fat from pork. Season with salt and pepper. In a nonreactive Dutch oven, heat olive oil over medium-high heat. Add pork and cook, tossing, 3-5 minutes. Add onion and peppers, and cook 2-3 minutes, or until onion is softened. Add tomatoes and bring to a boil. Reduce heat to low, cover and cook 20 minutes. Add basil and parsley. Season with more salt and pepper, if you'd like.

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