Pork Mediterranean

Pork Mediterranean

1 pound (2 cups) cooked, shredded pork
1 Tablespoon cooking oil
1 large onion, sliced and separated into rings
2 cloves of garlic, minced
16 oz can tomatoes, diced
1 cup water
1 teaspoon chicken bouillon
1 tsp thyme
1/8 tsp pepper
3 oz can mushrooms, drained
4 oz can sliced black olives
1 Tbsp flour
hot cooked noodles

In a LARGE skillet, cook onion rings and garlic in oil.  Add pork, tomatoes, water, bouillon, thyme and pepper.  Bring to boiling, reduce heat, and add mushrooms, olives, and seasonings.

Combine flour and 1/4 cup cold water, and stir into pork mixture, cooking and stirring until thickened and bubbly. Serve over hot noodles.  Serves 4

From Better Homes and Gardens, 1988? , p233

Note: I always double this recipe.  I often use Italian seasoned diced tomatoes, and then omit the seasonings.  I use one pound of dry noodles.