2 lb. boneless pork shoulder, cut into 1 inch cubes
1/4 c. flour
1/4 c. oil
1 med. onion, cubed
2 (16 oz.) cans tomatoes
4 bouillon cubes and 4 c. water
6 oz. vegetable juice cocktail
3 stalks celery, cut into 1 inch slices
2 c. carrots, sliced
1 bay leaf
1 tbsp. parsley flakes
1/2 tsp. pepper
1 tsp. salt

Dredge cubes in flour and brown in oil, in large skillet. Add onion, cook 1 minute, stirring constantly. Add remaining ingredients, bring to a boil and simmer 1 1/2 hours.