Pork Stew with Peppers and Olives--Three Many Cooks

Ingredients

• 3 pounds boneless pork shoulder, cut into 1½ to 2-inch chunks
• 3 tablespoons olive oil
• Salt and ground black pepper
• 1 each: yellow, red, and orange bell pepper, stemmed seeded and cut into 8 wedges
• 1 large onion, cut into medium dice
• 3 large garlic cloves, minced
• 1 tablespoon herbes de Provence
• Finely grate zest and juice from 1 large orange
• ½ can (2 ounces) anchovies, finely minced (or 2 tablespoons anchovy paste)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup dry red or white wine
• 3 bay leaves
• ½ cup coarsely chopped pitted Kalamata olives