Ingredients
1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes1 tablespoon canola oil1 cup chopped onion3 garlic cloves, minced2 cups water1 can (28 ounces) stewed tomatoes1 to 2 cans (4 ounces each) chopped green chilies2 cups cubed peeled potatoes1 tablespoon chopped fresh cilantro2 teaspoons ground cumin2 teaspoons dried oregano2 teaspoons fennel seed1 teaspoon salt1/4 teaspoon pepper1 can (15 ounces) pinto beans, rinsed and drained
Preparation
In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.
