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Martha Stewart's Spring Pork Stew

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Spring in Giverny, 1890
Monet, Claude
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Spring Pork Stew
The Martha Stewart Living Cookbook
Martha Stewart, October 2000, Crown Publishing Group

 Serves 6

1 cup white rice
2 teaspoons extra-virgin olive oil
1 pound lean pork roast or stew meat, trimmed
of fat, cut into 1-inch cubes
1 cup homemade chicken stock, or low-sodium
chicken broth, skimmed of fat
2 garlic cloves, minced
1 medium onion, cut into 1/2-inch dice
2 celery stalks, strings removed,
cut into 1/2-inch dice
2 medium carrots, cut into 1/2-inch dice
1 zucchini, cut in half lengthwise,
cut into 1/2-inch moons
1 yellow squash, cut in half lengthwise,
cut into 1/2-inch moons
1 yellow bell pepper, seeds and ribs removed,
cut into 1/2 x 2-inch strips
1 red bell pepper, seeds and ribs removed,
cut into 1/2 x 2-inch strips
One 28-ounce can plum tomatoes
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

  Bring a saucepan of water to a boil. Stir in rice; simmer. Cook until tender, about 20 minutes. Drain; rinse with warm water. Set aside, covered.
 Heat oil in a high-sided skillet on medium-high heat. Add pork; stir occa- sionally. Cook until brown on all sides, 3 to 4 minutes. Transfer to a
plate; cover.
Place 1/2 cup stock, the garlic, onion, celery, and carrots in pan. Cook,
stirring occasionally until they soften, about 3 minutes. Add zucchini,
squash, and peppers. Toss; cook until soft, about 5 minutes.
Stir in remaining 1/2 cup stock and tomatoes with their juice, breaking tomatoes apart with a spoon. Stir in thyme and parsley. Return pork to
pan, reduce heat to low, cover, and simmer until tender, about 20
minutes. Season with salt and pepper; serve warm, over the
reserved rice.