Pepper Pork Stew

Ingredients

• 1 tablespoon vegetable oil
• 3 lbs pork stew meat
• coarse salt
• to taste
• ground pepper
• to taste
• 1 large yellow onion
• diced medium
• 4 garlic cloves
• smashed and peeled
• 3 12 cups low sodium chicken broth
• 1 (11 1/2 ounce) jar pepperoncini peppers
• halved crosswise
• brine reserved
• 2 large oregano sprigs
• 3 cups cooked long-grain rice (we used brown rice)

Instructions

1. In a large Dutch oven or other heavy pot, heat oil over medium-high.
2. Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total.
3. With a slotted spoon, transfer pork to a bowl.
4. Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning.
5. Season with salt and pepper.
6. Add 2 cups of water, scraping up any browned bits with a wooden spoon.
7. Return to pork to pot along with broth, pepperoncini, and oregano.
8. Bring liquid to a rapid simmer and cook until pork is tender, 45 to 50 minutes.
9. Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine.
10. Discard oregano sprigs and serve over rice.