PORK AND RED PEPPER STEW

SERVES 6 to 8

This is a delicious and easy pork stew recipe that is also quite healthy. You could use all red peppers or a mixture of red and green. I happened to have some frozen homemade pork broth the first time I made the recipe, but I usually just use chicken broth which is perfectly acceptable. As with most stews, you can add other items, such as mushrooms, or add potatoes for a one pot meal.

• 2 tablespoons olive oil
• 2-1/2 pounds lean pork cubes
• 2 medium carrots, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 large onion, coarsely chopped
• 2 cups coarsely chopped red bell peppers, about 1-inch squares
• 4 large garlic cloves, minced
• 1-1/2 tablespoons juniper berries
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/4 cup all-purpose flour
• 1 cup dry vermouth
• 2 cups low-sodium pork or chicken broth
• Salt and pepper to taste

Sprinkle the pork with salt and pepper. Heat the olive oil in a stew pot over high heat. Add the pork in batches, browning all sides. Remove from pan. Reduce heat to medium-high. Add the carrot, celery and onion. Sauté until lightly browned, about 5 minutes. Add the peppers and garlic and sauté another 2 minutes. Return the pork to the pot. Add the garlic, juniper, thyme, rosemary, and bay leaf. Sprinkle with the flour and stir until flour is well-combined with the vegetables and meat. Add the vermouth and chicken broth. Stir well until thickened. Reduce heat to low; cover and simmer until the pork is very tender, about 1-1/2 to 2 hours. (Add some water or broth if the juices get too thick.) Taste for seasoning. Serve with rice or buttered noodles. Leftovers are very good reheated.