2 lb. boneless pork shoulder, well trimmed and cut into 1 1/2 inch pieces
1 tbsp. olive oil
1 tsp. salt
1 (28 oz.) can tomatoes, undrained, coarsely chopped
1 1/2 tsp. thyme leaves, crushed
1 lg. onion, coarsely chopped
1/2 tsp. freshly ground black pepper
1 c. Picante sauce
2 beef bouillon cubes
2 bay leaves
1 lb. potatoes, peeled and cut into 1 inch chunks

Cook pork in oil in Dutch oven or large saucepan until no longer pink; drain. Add onion, cook 2 minutes. Sprinkle with salt and pepper. Add tomatoes, Picante sauce, beef bouillon cubes, thyme, and bay leaves. Bring to a boil; cover tightly and simmer 50-60 minutes or until pork and vegetables are tender. Makes 6 servings, about 9 cups stew.