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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Pork Stew with Green Beans and Olives
Pork Stew with Green Beans and Olives
(Spezzatino di Maiale con Fagiolini e Olive)

4 tablespoons extra virgin olive oil
3 pounds boneless (farmer's style) pork spareribs, cut into 1 and 1/2-inch pieces
2 large onions, chopped
8 garlic cloves, minced
One 28-ounce can Italian plum tomatoes
14 and 1/2-ounces chicken broth
1 cup dry white wine
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
3/4 cup Mediterranean olives
1 pound green beans, cut into 2-inch lengths

Heat 2 tablespoons olive oil in heavy Dutch oven over medium-high heat.

Season pork with salt and pepper.

Add pork to pot and cook until brown, stirring occasionally, about 8 minutes.

Using slotted spoon, transfer pork to plate.

Add remaining 2 tablespoons olive oil to pot.

Add onions and saute until very tender, about 12 minutes.

Add garlic and cook 3 minutes.

Return pork to pot.

Add tomatoes with their juices, chicken broth, white wine, thyme and oregano.

Bring to a boil.

Reduce heat to medium-low and simmer uncovered until pork is almost tender, about 1 hour.

Add olives and continue cooking until pork is very tender and juices are slightly thickened, about 45 minutes.

Add green beans to stew.

Cover and cook over low heat until beans are just tender, about 8 minutes.

Season to taste with salt and pepper and serve. Serves 4.
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