You can make the stew a couple of days ahead but don't add the peppers until you're ready to heat and serve.
by: Three Many Cooks
Serves: 8 servings
Ingredients
3 pounds boneless pork shoulder, cut into 1½ to 2-inch chunks
3 tablespoons olive oil
Salt and ground black pepper
1 each: yellow, red, and orange bell pepper, stemmed seeded and cut into 8 wedges
1 large onion, cut into medium dice
3 large garlic cloves, minced
1 tablespoon herbes de Provence
Finely grate zest and juice from 1 large orange
½ can (2 ounces) anchovies, finely minced (or 2 tablespoons anchovy paste)
3 tablespoons flour
2 cups chicken broth
1 cup dry red or white wine
3 bay leaves
½ cup coarsely chopped pitted Kalamata olives
Instructions
Adjust oven rack to lower-middle position and heat oven to 450 degrees.
Heat a heavy-bottom soup kettle or 5- to 6-quart Dutch oven over low heat. Meanwhile, place meat cubes in a medium bowl; coat with 1 tablespoon of oil and season generously with salt and pepper.
Working in 2 batches, add meat; sear, turning only once until 2 sides form an impressive, dark brown crust, 5 to 6 minutes per batch. Transfer to a bowl; set aside.
Return pork to pot, along with bay leaves and bring to a simmer. Turn off heat and using a potholder to protect hands, press a sheet of heavy-duty foil down so that it touches the stew. Seal foil completely around the edges. Place lid snugly on pot, set in oven, and cook for 1½ hours.
Remove pot from oven and set over low heat. Carefully remove foil; stir in peppers and olives. Remembering that kettle and lid are hot, re-cover pot and simmer to blend flavors, about 5 minutes. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/pork-stew-with-peppers-and-olives/