PORK AND RED PEPPER STEW

SERVES 6

This is delicious! You could use all red peppers or a mixture of red and green. I happened to have some frozen homemade pork broth when I made it, but chicken broth is perfectly acceptable. If you use canned broth, low-salt is best. As with most stews, you can add other items, such as mushrooms, or add potatoes for a one-dish meal.

INGREDIENTS

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 (about 1-inch squares) red bell pepper, or combination red and green

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 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 appear to be too thick.) Taste for seasoning. Serve with rice or buttered noodles. This is also very good reheated.

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