Ingredients:
2 tablespoons extra-virgin olive oil
1 small onion diced
1 whole shallot diced
2 cloves garlic diced
1 pound pork loin but into 1-inch cubes
1 cup dry white wine
2 pounds green unripe tomatoes chopped
2 cups chicken stock
1 whole bay leaf
5-6 leaves fresh sage
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon black pepper
1/4 cup freshly chopped parsley for garnish
Directions:
1. Preheat oven to 225°F (107°C).
2. Heat olive oil in a small saucepan over medium-low heat and cook onions until they are tender and just beginning to brown, about 8-10 minutes, stirring occasionally to keep them from burning. Add shallot and garlic and cook for 1 minute, stirring constantly. Remove from heat.
3. Heat a Dutch oven over medium-high flame and sear pork cubes on all sides. Remove pork from Dutch oven and pour in white wine. Lower heat to medium-low and cook for 1 minute, scraping up all the good meaty bits on the bottom with a spatula.
4. Pour cooked onions and seared pork into white wine, then add tomatoes, chicken stock, bay leaf, sage, marjoram, salt and pepper. Cover Dutch oven and slide it into the oven. Cook for 3 to 5 hours, depending on how long you’ve got, stirring well once every hour. The longer the stew cooks, the more tender the pork will be. If necessary, add a little water or stock here and there, in 1/2 cup increments, to keep the stew from burning.
5. Serve hot, topped with freshly chopped parsley,