1 tsp olive or canola oil
1 1/2 lbs boneless pork loin, trim fat and cut into 1/2-inch cubes
1 large onion, chopped
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1/2-lb sliced fresh mushrooms
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 can (14.5-oz) diced tomatoes, do not drain
1 can (14.5-oz) chicken or vegetable broth
1 medium-size acorn squash, peeled, cut into 1/2-inch cubes
fresh oregano for garnish, if desired
In a Dutch oven over medium-high heat, heat the oil until hot. Add the pork cubes and cook until brown, stirring often. If necessary, cook half at a time. Add the onion, bell peppers, and mushrooms to the Dutch oven. Stir in the red pepper flakes, black pepper, and thyme. Add the tomatoes with juice, broth, and squash; bring to a boil over high heat.
Cover pan and reduce heat; simmer for an hour to hour and a half until the meat is tender.
To serve, garnish each bowl with a sprig of the fresh oregano, if desired.
Yield: 8 cups
Note: The picture below shows only red bell peppers. I have found I like it better with both red and green, however, use the bell peppers that suits you.