Pork and Pepperoncini Stew

I saw this recipe in Everyday Food magazine and had to try it.  I am not a fan of pepperoncini peppers, but still decided to make this anyways.  I was amazed and how delicious this was!  The peppers are a bit spicy, but definitley not overpowering.  I usually cut this recipe in half since it only 2 of us. 

3 pounds pork stew meat (I have used cut up boneless country style ribs- whatever is on sale)- cubed
Salt and pepper to taste
1 medium onion, diced (I don't usually use this because my hubby wouldn't eat it)
4 cloves of garlic, diced
2 cups water
3 1/2 cups chicken broth (I have used beef broth and it was just as delicious)
1 jar pepperoncini peppers (11 1/2 oz), sliced (you can buy them pre-sliced)
1/4 tsp dried oregano (or 2 sprigs fresh oregano)

1. Heat pan over medium-high heat. Seaon pork with salt and pepper.
2. Prepare pan with either cooking spray or oil.  Add pork to heated pan and brown on all sides (depending on size of pan and how much meat you are making, you may need to do this in batches).  Remove browned meat to bowl and set aside.
3. Reduce heat to medium.  Add onion (if using) and garlic to pan and saute until onion is soft (do not let garlic turn brown or it will be bitter).
4.   Add water to pan and scrape browned bits from bottom of pan (flavor...yum!).  Add broth, pepperoncini, pork and oregano to pan.  Simmer until pork is tender and cooked through (45 minutes).
5. Add 1-3 Tbsp of pepperoncini brine.  If using sprigs of fresh oregano, remove and discard.

Enjoy!  I eat mine over rice.  I love tomatoes, so I usually dice up a tomato and serve that on top.  I am thinking of adding tomato into the broth next time I make this.