Start with browning the pork, I had pork tenderloin on hand so that is what I used. I would not recommend a fatty cut of pork as the recipe is intended to be low in fat and calories, I also think it would make the stew greasy.
Then remove the pork from the pot and add 1/2 cup of chicken stock followed by the sturdier root vegetable; onions, celery & carrots. After cooking these for about 5 minutes, to soften, in goes the softer vegetables; zucchini & peppers.
Then the pork is added back in with a can of whole tomatoes. The stew simmers for 20 minutes and then is to be served over rice.
I have only taste tested for flavor and so far I am pleased. I will comment back tomorrow after enjoying it for lunch, and fingers crossed, I will hopefully be happy to report that Peter enjoyed it too, zucchini and all.