Ingredients

The following ingredients have 6 Servings
  • 1/3 cup flour
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 ½ lbs. pork butt or shoulder trimmed and cut in bite size cubes
  • 2-3 tablespoons vegetable oil
  • 1 medium sweet onion chopped
  • 2 cloves garlic
  • 1 teaspoon marjoram
  • ½ teaspoon crushed rosemary
  • ½ teaspoon dried thyme
  • 2 cups low sodium chicken broth or chicken stock
  • 2 bay leaves
  • 1 ½ tablespoons tomato paste
  • 2 carrots peeled and diced
  • 2 russet potatoes peeled and diced
  • 1 medium sweet potato peeled and diced
  • 1 cup frozen peas
  • 1 tablespoon fresh thyme leaves

Instruction

  • Combine flour, salt, and pepper in a large zipper bag.  Add pork and shake to coat. Heat vegetable oil in a Dutch oven or heavy stockpot over medium heat.  Using tongs remove pork shaking excess flour off.  Add the pork to the pot and brown on both sides. Remove the pork to a plate.
  • Preheat oven to 350 degrees. 
  • If necessary add a little more vegetable oil.  Add onions and cook until soft. Reduce the heat to low and add the garlic, marjoram, rosemary, and thyme cooking for 1 minute while stirring constantly.  
  • Add the chicken broth scraping the bottom of the pot to remove the brown bits. Add the bay leaves, tomato paste, and browned pork to the pot. Cover and place in the oven for about 1 hour. 
  • Take the dish out of the oven and add the carrots, potatoes, and sweet potatoes. Cover and bake for 45 minutes. Remove from the oven and add the peas. Cover and bake for an additional 10-15 minutes or until the pork, carrots, potatoes, and sweet potatoes are fork tender. Sprinkle with fresh thyme leaves.