Pork Stew with Pearl Onions, Green Olives, and Figs

Ingredients

• 2 teaspoons olive oil
• 2 cups finely chopped onion
• 1 cup chopped carrot
• 2 1/2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds boneless Boston butt pork roast, trimmed and cut into bite-sized pieces
• 3 cups fat-free, less-sodium chicken broth
• 1 1/2 cups frozen pearl onions (about 7 ounces)
• 1 cup dry white wine
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon chopped fresh thyme
• 2 bay leaves
• 1/2 cup pitted green olives
• 12 medium light-skinned fresh figs, halved (such as Kadota, Adriatic, or Panachee; about 1 1/4 pounds)

Preparation

1. Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and carrot; sauté 5 minutes or until tender. Remove from pan; set aside.
2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add pork; seal and shake to coat. Add pork mixture to pan; cook 10 minutes, browning on all sides. Return carrot mixture to pan. Add broth and next 6 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in olives and figs; cook 15 minutes or until pork is tender. Remove and discard bay leaves.