Pork Roast And Vegetable Stew



  1. Cut pork in 1- to 2-inch pieces.
  2. In a Dutch oven cook pork, half at a time, in hot oil over medium-high heat until brown, stirring occasionally.
  3. Remove from pan.
  4. Add butter to pan.
  5. Add celery, onion, chives, parsley, basil, dill, and pepper and cook for 8 to 10 minutes, stirring occasionally.
  6. Add remaining ingredients and browned pork to onion mixture and simmer, covered, 1 1/2 hours, stirring occasionally.
  7. Season to taste with salt.