Spanish Pork with Tomatoes
Serves: 4

4 TBS olive oil
3 lbs boneless pork, cut into 1 1/2 to 2 inch cubes
2 large onions, chopped
8 cloves garlic, minced
1 28oz can Italian plum tomatoes
1 14 1/2oz can low sodium chicken broth
1 cup dry white wine
1 tsp thyme, crumbled
1 tsp oregano, crumbled
3/4 cup green olives, rinsed
1 lb green beans, cut into 2 inch lengths

Heat 2 TBS olive oil in a Dutch oven over medium heat. Season the pork with salt and pepper. Add pork and cook until brown, about 8 minutes. Transfer pork to a platter. Add remaining 2 TBS of oil to pan. Add onions and sauté for about 12 minutes. Add garlic and cook 3 minutes. Return pork to the Dutch oven and add tomatoes with juice, stock, wine and seasonings. Reduce heat to medium-low and cook 10 minutes. Transfer to oven proof casserole and cook, covered in 325 oven for 45 minutes. Add beans and olives, stir, and cook, covered for an additional 45 minutes. Adjust the seasonings and serve at once.