Spring Pork Stew
- Servings: 6
Photography: Dana Gallagher
Source: Martha Stewart Living, May 2000
- 1 cup uncooked white rice
- 2 teaspoons extra-virgin olive oil
- 1 pound lean pork roast or stew meat, trimmed of fat, cut into 1-inch cubes
- 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 2 cloves garlic, minced
- 1 medium onion, peeled, cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 2 medium carrots, cut into 1/2-inch dice
- 1 zucchini, cut in half lengthwise, then cut into 1/2-inch half moons
- 1 yellow squash, cut in half lengthwise, then cut into 1/2-inch half moons
- 1 yellow bell pepper, seeded and cut into 1/2-by-2-inch strips
- 1 red bell pepper, seeded and cut into 1/2-by-2-inch strips
- One 28-ounce can plum tomatoes
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Bring a saucepan of water to a boil. Stir in rice; reduce to a simmer. Cook until rice is tender, about 20 minutes. Drain, rinse with warm water, and set aside, covered.
Heat oil in a high-sided skillet on medium-high heat. Add pork; saute stirring occasionally, until brown on all sides, 3 to 4 minutes. Transfer pork to a plate; cover.
Place 1/2 cup stock, garlic, onion, celery, and carrots in pan. Cook, stirring occasionally until they soften, about 3 minutes. Add zucchini, squash, and peppers. Toss well; cook until soft, about 5 minutes.
Stir in remaining 1/2 cup stock and tomatoes with juice, breaking tomatoes apart with a spoon. Stir in thyme and parsley.
Return pork to pan, reduce heat to low, cover, and simmer until pork and vegetables are tender, about 20 minutes. Season with salt and pepper; serve over reserved rice.