Pork and Bell Pepper Stew

Ingredients

• 2  baking potatoes peeled cut into 1/2-inch cubes ( 1 pound)
• 1  bay leaf 
• 0.8 teaspoon pepper black divided freshly ground
• 1.5 pounds pork loin boneless cut into 1/2-inch cubes
• 14.5 ounce canned tomatoes diced undrained canned
• 0.8 cup cooking wine dry white
• 1 cup less-sodium chicken broth fat-free
• 2 teaspoons flat-leaf parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1 tablespoon olive oil divided
• 1  orange bell pepper cut into 1/2-inch pieces
• 1  bell pepper red cut into 1/2-inch pieces
• 1 cup onion diced red
• 0.8 teaspoon salt divided
• 1  bell pepper yellow cut into 1/2-inch pieces

Equipment

• frying pan
• slotted spoon
• dutch oven

Directions

1. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.
3. Add half of pork to pan; cook 3 minutes or until lightly browned.
4. Remove from pan with a slotted spoon.
5. Add remaining 1 1/2 teaspoons oil to pan.
6. Add remaining pork to pan; cook 3 minutes or until lightly browned.
7. Remove from pan with a slotted spoon; keep warm.
8. Coat pan with cooking spray; add onion and bell peppers.
9. Add wine, scraping pan to loosen browned bits. Return pork to pan.
10. Add broth and next 4 ingredients (through bay leaf). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Uncover and simmer 30 minutes or until sauce thickens. Discard bay leaf. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
11. Sprinkle with parsley.