Friday: Pork and Tomato Stew


  • 1/2 tablespoon olive oil
  • 1 clove garlic, minced  
  • 1/4 pound pork 
  • 1/2 cup tomatoes, peeled and roughly chopped 
  • salt and black pepper
  • 2 teaspoon cornstarch
  • 1 tablespoon cold water


  • 1 bay leaf
  • 1/2 teaspoon oregano


  • Adjust oven rack to lower middle position and preheat oven to 225°F.  
  • Heat oil and garlic in a Dutch oven on high heat until shimmering. Add and sear pork. 
  • Add tomatoes, bay leaf, cilantro, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir well. Bring to a boil, add the cornstarch and cold water mix, stir again. 
  • Cover, and transfer to the oven. Cook until pork is completely tender, about 40 min to 1 hour. Alternatively, transfer mixture to a slow cooker and cook on low heat for 1 to 2 hours.

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