Probably Posted This Before

My husband and I just finished dinner. The weather has changed here in southeastern Pennsylvania and the outdoor temperature never got above 60F. We knew this was going to happen so we put a few items on our weekly menu* to address the drop in temperature. One of those dinners was Pork and Green Bean Stew, a recipe I adapted from a Gourmet Magazine article that came out just prior to the Barcelona Olympics. Gourmet doesn't exist any more but my husband and I still enjoy our version of this Spanish dish.

Pork and Green Bean Stew

A small package of boneless spareribs or something similar cut into cubes
1 small yellow onion chopped medium sized bits (about half an inch on a side)
A couple of small shallots chopped fine but not superfine
At least two and up to six garlic cloves minced or crushed (in Utah the garlic cloves were smaller and here they are bigger and my husband and I like garlic)
A couple of sprigs of fresh thyme, a couple of sprigs of fresh oregano
1 can of chopped tomatoes (about 14 oz)
1/2 cup white wine
1 cup chicken stock
1/2 to 3/4 cup pitted Greek olives (the original recipe was for Spanish olives that you pitted but I streamlined)
1 cup fresh green beans cut or snapped into 1 inch lengths

olive oil
salt and pepper

1 potato chopped into cubes This is separate from everything else because it is not in the original recipe at all but we like the stew to cover all the bases from protein to starch so we add the potato.

Brown your pork in batches in a heavy pot in some olive oil seasoned with a little salt and pepper. Remove to a plate or bowl and add the onions and shallots to the pot. If you need a little more olive oil add some but cook over medium to medium high heat until they are soft. Add the cubed potatoes if you are using them and cook for five minutes. Add the garlic and the herbs and stir for a couple of minutes until you can smell them in the air around you. Add the white wine (I always use dry vermouth because Julia Child always said that was appropriate) and cook until reduced by half. Add the chicken broth and cook until reduced by half. Put the pork back in to the pot and add the pitted olives. Stir in the canned tomatoes and simmer for about 30 minutes. At this point the stew itself should be very aromatic, reduced to a nice consistency and just waiting for the green beans.

15 minutes before serving turn the stew back on, throw in your fresh green beans when it begins to bubble around the edges, and cook for 10 minutes after that. The beans will still be nicely crisp and green. Taste and adjust for seasoning of salt and pepper. Serve with crusty bread.

After all the travails that my husband and I have endured to live in this house, we have decided to do a smaller remodel and sell. We still plan to stay near Philadelphia but for many reasons, including the death of our beloved dog, we don't want to invest in this neighborhood. I will give more updates as they happen.