1 1/2 to 2 lb. pork (chops, loin or country style ribs)
1 medium onion, chopped
1 bell pepper, chopped (any color)
3 or 4 leeks (white portion only)
5 tbsp. minced or crushed garlic
1 cup white wine
3 medium chopped carrots
2 quarts chicken stock or bouillon
1/2 cup diced fresh mushrooms
salt and pepper, to taste
olive oil

Trim excess fat from pork. Cut into 1/2-inch pieces.

In heavy pan with 2 teaspoons oil, medium high heat; braise pork till medium browning occurs. Remove pork and reduce heat to medium.

Add chopped onion and chopped bell pepper. Sauté till onion just start to clear Add leeks, chopped into 1/2-inch pieces (white portion only). Sauté till leeks just start to soften.

Add minced garlic and cook until you smell the garlic (about 2 to 3 minutes). Turn heat to high and add white wine, stir and remove from heat (deglaze pan with wine).

In a large heavy pot or Dutch oven add pork, leeks, onion, pepper and garlic. Add 2 quarts chicken stock (Swanson), or chicken bouillon mixed with 8 cups water. Add 3 carrots, finely chopped or grated. Cover and simmer on medium heat for 45 minutes.

Add salt and pepper to taste at this time. Add diced mushrooms of you choice (Portabella taste best). Cover and simmer 10 minutes more.

Serves 6 easily. Best served with toasted day old bread and garlic butter.

Submitted by: T. Mosley