Heat half the oil in a large pot over medium-high heat. Season pork with salt and and pepper, then add to pot and brown, about 8 minutes. Transfer pork to a plate using a slotted spoon. Add remaining oil to pot, then add onions and saute until very tender, about 12 minutes. Add garlic and cook for 3 minutes. Return pork to pot and add tomatoes (and juice), chicken broth, white wine, thyme and oregano. Bring to boil, then reduce heat to medium-low and simmer uncovered for about 1 hour. Add olives and continue cooking until pork is tender and juices are slight thickened, about 45 minutes. Add green beans, cover and cook over low heat until beans are just
The original recipe calls for hojiblanca, cacerena or Nicoise olives. I used half pitted Kalamata olives and half pimento-stuffed green olives and think the blend was perfect.
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|Serving Size: 1 Serving (1402g)|
|Recipe Makes: 4|
|Calories from Fat: 528 (56%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 227.9mg||70 %|
|Sodium 3015.3mg||104 %|
|Potassium 2166.8mg||57 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 18.3g|
|Protein 72.9g||104 %|
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Calories per serving: 936
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