2 cups fully cooked boneless pork loin — cut into 1/2-inch cubes
2 cloves garlic — minced
1 onion — chopped
1 tablespoon oil
1/4 cup flour
3 reduced sodium chicken bouillon cubes
1/2 teaspoon dried basil — crushed
3 cups hot water
2 cans stewed tomatoes — (14 1/2 ounces each)
salt and pepper to taste
1 can sliced carrots — (14 1/2 ounces) drained
1/2 cup dry white wine
1 can green peas — (15 ounces) drained
In a Dutch oven, sauté garlic and onion in hot oil. Add flour and mix well. Dissolve bouillon in hot water. Gradually add bouillon mixture to flour while stirring. Stir until smooth. Reduce heat and simmer 2-3 minutes, stirring often.
Add pork seasonings and vegetables. Cover and simmer 15-20 minutes.
Add wine and simmer 5 minutes more.
Cooking with Basil