Ingredients for 6 servings:
1. 1 -2 tablespoon olive oil
2. 1 1/2 lbs boneless pork loin, cut into 1/4-inch cubes
3. 1 cup chopped yellow onion
4. 4 garlic cloves, minced
5. 1/2 red bell pepper, cut into 1-inch pieces
6. 8 ounces medium mushrooms, thickly sliced
7. 2 (14 1/2 ounce) cans diced tomatoes with juice
8. 1 cup chicken stock or 1 cup chicken broth
9. 1 cup dry white wine
10. 3/4 teaspoon dried oregano
11. 1/2 teaspoon dried thyme
12. 1 teaspoon salt
13. fresh ground black pepper
14. 1 cup pitted kalamata olives or 1 cup ripe black olives
15. 1 lb green beans, trimmed and halved
16. 1/4 cup all-purpose flour
17. 1/2 cup water

Directions:
1. In a large soup pot over medium-high heat, warm 1 tablespoon oil.
2. Add in the pork cubes and brown for about 5 minutes.
3. Add in onion, garlic, bell pepper, and mushrooms; stir/saute for about 5 minutes.
4. Add more oil if needed to prevent sticking.
5. Add in tomatoes, stock, wine, oregano, thyme, salt, and pepper.
6. Lower heat to med-low and simmer, covered, for about 30 minutes or until pork and vegetables are tender.
7. Add in olives and green beans; simmer, covered, for about 8-10 minutes or until beans are tender.
8. For a thicker stew–mix flour and water together and stir into stew for about 2-3 minutes or until thickened.

Enjoy your meal!