Ole Time Pork Backbone Stew

4-6 lbs. pork backbone pieces
Olive oil
flour
1 (16-oz.) container chopped onions
1 of each color bell pepper, cut into strips (red, yellow, orange, green)
1 (8-oz.) container sliced mushrooms
2 T. minced garlic
2 yams, cut into large diced sizes (can leave peeling on if desired)
1 (12-oz.) bag of baby carrots or waffle-cut style carrots
1 can tomato soup
2 T. Kitchen Bouquet
1 c. beef or chicken broth
Water
Salt, red/black pepper
Chopped fresh parsley

1. In large pot, pour enough olive oil to cover bottom of the pot. Heat over medium heat.
2. Season meat and dust with flour.
3. Brown in olive oil until golden brown on all sides. Remove from pot and set aside.
4. Drain off excess oil.
5. Add the chopped onions and bell peppers. Cook until tender.
6. Add mushrooms and garlic. Saute for 2 minutes.
7. Add the soup, broth, Kitchen bouquet and blend well.
8. Add the yams and carrots.
9. Add enough water to loosen up the mixture.
10. Place the pork into the pot. Make sure there is enough water to cover the meat. If needed, add more water.
11. Place cover on but leave a space open on top to allow steam to escape.
12. Simmer until the meat is tender. If it becomes too thick, just add more water.
13. Season to taste.
14. Garnish with fresh chopped parsley.