Pork and Tomato Stew

Aromatic melt-in-your-mouth pork served with rice or potatoes is the meal you need for the cold nights ahead.

12 oz pork loin, cut in 1 1/2 - 2" chunks

salt and pepper to taste

1/4 cup diced onion

1/2 cup diced red pepper

2 tsps minced garlic

1 1/2 cups thick sliced mushrooms

4 tbsps olive oil, divided

a splash of red wine vinegar

1 cup canned diced tomatoes

2 bay leaves

1/2 tsp smoked paprika

1/2 tsp dry thyme

1/2 tsp dry oregano

2 cups beef or chicken broth

1 tsp cornstarch

1 tsp cold water

Heat 2 tbsps olive oil in a large skillet. Salt and pepper the pork then sear a few minutes. Remove from heat. Add 2 tbsps olive oil to the same pan and heat to low. Sauté the onion, garlic, red pepper and mushrooms 2-3 minutes. Return the pork to the pan and raise the temperature to medium heat. Make a space in the middle, add the red wine vinegar and de-glaze the pan. Stir all together and add the canned tomatoes, seasonings and broth. Cover and simmer on medium heat for 1 hour. Mix the cornstarch and water together and stir into the stew. Heat 1-2 minutes to slightly thicken. Serves 2

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