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|Recipe Pork Stew
1 large pork roast, cut into pieces
1 cup flour
2 tablespoons vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 medium onions, chopped
4 cloves garlic, minced
1 1/2 cups tomato juice
8 cups low-sodium broth
12 green olives, halved
6 tablespoons capers
8 white potatoes- (peeled and quartered)
1 1/2 pounds fresh peas-
1 pinch salt
freshly ground black pepper
Preheat oven to 375°F.
Toss pork with flour, gently shaking off the excess. In a large nonstick skillet, heat oil. Add pork and cook until browned all over, about 10 minutes. Transfer to a large casserole.
Add bell peppers, onion, and garlic to the skillet. Stir in the tomato juice and broth. Bring the mixture to a boil and pour it over the pork in the casserole. Cover tightly and bake for 1 hour.
Step 4 Add the olives, capers, and potatoes. Bake for 30 minutes. Add the peas. Bake for 10 minutes. Season with the salt and black pepper to taste.
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