Ingredients

• 2 lb. boneless pork shoulder (OR sirloin, cut into 1-inch cubes)

• 2 Tbsp. vegetable oil

• 2 cups onion (chopped)

• 1 cup green bell pepper (chopped)

• 2 cloves garlic (minced)

• 1/4 cup fresh cilantro (chopped)

• 4 Tbsp. chili powder

• 2 tsp. dried oregano leaves

• 1 tsp. salt

• 1/2 tsp. red pepper flakes (crushed)

• 29 oz. chicken broth

• 2 cups potatoes (peeled, cubed, 1-inch)

• 2 cups corn (fresh OR frozen)

• 16 oz. garbanzo beans (drained)

Instructions

1. Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45-55 minutes or until pork is tender. Add potatoes, corn and beans. Cover; cook 15-20 minutes longer.
2. Serves 8.