Pork and Vegtable Stew Italiano (Atkins)

1-1/2  teaspoons		salt
1-1/2  teaspoons		black pepper
6  lb.		pork shoulder loin
6  tablespoons		olive oil
2  cups		onion, chopped
2  cups		celery, thin sliced
2  cups		green pepper, chopped
1-1/2  tablespoons		garlic, chopped
3  cups		tomatoes, canned, diced
3  cups		chicken broth
3  tablespoons		basil
2  tablespoons		oregeno

Tip: For nutritional information on all the ingredients in Pork and Vegtable Stew Italiano (Atkins) just click on each ingredient name. Then adjust the serving size for any Pork and Vegtable Stew Italiano (Atkins) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside. Heat 3 tablespoon oil in a large sauce pot or Dutch oven over medium-high heat. Add onion, celery and green pepper. Saute for 5 minutes, until vegetables are softened. Add garlic and saute for another 30 seconds. Transfer vegetables to a bowl and set aside.Wipe down pot. Heat remaining oil over medium-high heat. Saute pork on all sides, until golden brown, about 5 minutes.Return sauted vegetables to pot. Add tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper, and serve.