2 lb. boneless pork shoulder
1/4 c. flour
1/4 c. oil
1 medium onion, diced
2 (16 oz.) cans tomatoes
4 bouillon cubes
4 c. water
1 (6 oz.) can vegetable juice cocktail
3 stalks celery, sliced
2 c. carrots, sliced
1 bay leaf
1 Tbsp. parsley flakes
1/2 tsp. pepper
1 tsp. salt

Cut pork into 1-inch cubes. Dredge cubes in flour and brown in oil in large skillet. Add onion and cook for one minute, stirring constantly. Add remaining ingredients; bring to boil and simmer 1 to 1 1/2 hours.