Pork Stew II


2 tablespoons oil
2 pounds pork, cubed
4 onions, peeled and chopped
1 clove garlic, crushed
2 cups chicken stock
2 carrots, peeled and chopped
1 green pepper, cored and chopped
1 teaspoon chopped marjoram
Salt and pepper to taste


Heat oil in Dutch oven and brown pork on all sides. Mix in onions and garlic and cook 5 minutes over low heat. Add stock, bring to a boil, reduce heat cover, and simmer 1 hour. Add carrots, green pepper, and marjoram and simmer, partially covered, 15 minutes longer. Season with salt and pepper.


Serves 4-6

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