Edamame with Pork and Tomatoes

Matt got this recipe from the "Dining In" section of the New York Times. It's so simple, but really good. We get the frozen edamame at Costco. I've seen it at Wal-Mart too.

2 Tbsp olive oil

1 small onion or 3 scallions, chopped

1 Tbsp minced garlic

1 lb. pork shoulder, cut into 1/2-inch chunks

2 teaspoons chopped fresh rosemary, oregano or marjoram or 1 teaspoon thyme leaves

1 1/2 cups chopped ripe tomatoes (canned are fine, drained or not)

2 cups edamame, fresh or frozen and thawed

salt and freshly ground black pepper

1/3 to 1/2 cup chopped parsley

1. Put oil in a skillet over medium-high heat. When hot, add onion and garlic and cook, stirring occasionally, until onion is soft, about 3 minutes. Add pork chunks. Cook, stirring, until crisp, 5 to 10 minutes. Halfway through, add herb and continue to cook.

2. Add tomato and cook at a gentle bubble until tomatoes begin to break apart, about 10 minutes. Stir in edamame and sprinkle with salt and pepper. Cook until edamame are tender, 7 to 10 minutes. Taste and adjust seasoning, stir in parsley, and serve.