Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the pork chunks with salt and pepper. Add them to the pot and brown on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the carrots, celery, and red bell pepper. Cook for 5 minutes until the vegetables start to soften.
Return the pork to the pot and add the diced tomatoes (with their juices), chicken broth, red wine, dried thyme, and dried rosemary. Stir well to combine.
Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors have melded together.
Taste and adjust seasoning with salt and pepper if needed.
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