Pork Stew

1 tablespoon extra virgin olive oil

2 pounds cubed pork stew meat

salt, pepper and garlic powder to taste

2 tablespoons cornstarch, or as needed

8 red potatoes

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet onion, diced

1 (11 ounce) can corn, drained

1 (14 ounce) can stewed tomatoes

1 (10.75 ounce) can cream of mushroom soup

1 (14 ounce) can beef broth

1 tablespoon Italian seasoning

1 1/4 cups milk

Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Add potatoes, green bell pepper, red bell pepper, onion, and corn. In a bowl, mix the tomatoes, cream of mushroom soup, broth, and Italian seasoning. Add to meat and vegetables. Cover, and cook 1 hour on Medium. Reduce to slow simmer, add milk and continue cooking at least 1 hour. Serve over rice or cornbread.