Also try fresh zucchini, summer squash, or carrots.
Heat oil in Dutch oven and saute onion and pepper until tender. Add pork and cook over medium heat, turning so all sides are brown. Add remaining ingredients except parsley, reduce heat, cover, and simmer 1 hour. (If stew becomes too watery after first half hour of cooking, simmer remaining half hour uncovered.) Garnish with chopped parsley.