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Ingredientes
- 4 Tbsp. extra virgin olive oil
- 3 lb boneless (farmer's style) pork spareribs, cut into 1 1/2-inch pcs
- 2 lrg onions minced
- 8 x garlic cloves chopped
- 1 can Italian plum tomatoes (28-oz)
- 1 can low-salt chicken broth (14 1/2-oz)
- 1 c. dry white wine
- 1 tsp dry thyme crumbled
- 1 tsp dry oregano crumbled
- 3/4 c. hojiblanca cacerena or possibly Nicoise olives
- 1 lb green beans cut into 2-inch lengths
Direcciones
- Heat 2 Tbsp. extra virgin olive oil in heavy Dutch oven over medium-high heat.
- Season pork with salt and pepper. Add in pork to pot and cook till brown, stirring occasionally, about 8 min. Using slotted spoon, transfer pork to plate. Add in remaining 2 Tbsp. extra virgin olive oil to pot. Add in onions and saute/fry till very tender, about 12 min. Add in garlic and cook 3 min. Return pork to pot. Add in tomatoes with their juices, low-salt chicken broth, white wine, thyme and oregano. Bring to boil. Reduce heat
- to medium-low and simmer uncovered till pork is almost tender, about 1 hour. Add in olives and continue cooking till pork is very tender and juices are slightly thickened, about 45 min.
- Add in green beans to stew. Cover and cook over low heat till beans are just tender, about 8 min. Season to taste with salt and pepper and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1676g | |
| Calories 1508 | |
| Calories from Fat 537 | 36% |
| Total Fat 60.95g | 76% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 462mg | 19% |
| Potassium 3159mg | 90% |
| Total Carbs 161.78g | 43% |
| Dietary Fiber 50.4g | 168% |
| Sugars 18.69g | 12% |
| Protein 47.12g | 75% |
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