4 tablespoons olive oil
3 pounds boneless (farmer\'s style) pork spareribs, cut into 1 1/2-inch pieces
2 large onions, chopped
8 garlic cloves, minced
1 28-ounce can Italian plum tomatoes
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
3/4 cup hojiblanca, cacereña or Niçoise olives

1 pound green beans, cut into 2-inch lengths
pork, stew, olives

1 tablespoon olive oil
1 3/4 pounds boneless country-style spareribs or pork shoulder butt, trimmed, cut into 1/2-inch pieces
1 large onion, chopped
1 tablespoon chopped garlic
1 tablespoon hot Mexican-style chili powder
1 teaspoon dried oregano
5 cups canned low-salt chicken broth
2 16-ounce cans golden hominy
1/4 cup chopped fresh cilantro
pork, hominy, soup

Nonstick vegetable oil spray
4 5-ounce boneless pork chops (each about 3/4 inch thick)
1 teaspoon dried oregano

1 tablespoon vegetable oil
2 Golden Delicious or Rome Beauty apples, unpeeled, cored, cut into 1/2-inch wedges
1 large onion, cut into 1/2-inch wedges
1/3 cup unsweetened apple juice
1/4 cup apple cider vinegar
pork, chops, sweet