GREEN CHILE & PORK STEW

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INGREDIENTS

• 1/2 cup all-purpose flour
• 4 teaspoons ground cumin divided
• 1 1/2 teaspoons salt divided
• 1/2 teaspoon cayenne pepper divided
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds pork loin center cut trimmed, cut into 1-inch cubes
• 2 tablespoons pure vegetable oil
• 1 cup chopped yellow onion
• 1 red bell pepper chopped
• 3 cups chicken broth
• 2 medium potatoes peeled and cubed
• 1 4 ounce can diced green chiles undrained
• 3 15 ounce cans Carlita Pinto Beans rinsed and drained

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DIRECTIONS

In medium bowl, combine flour, 3 teaspoons cumin, 1 teaspoon salt, ¼ teaspoon cayenne pepper and black pepper. Toss pork with flour, shake off excess flour; set aside.

In Dutch oven or large saucepan, heat oil over medium-high heat; sauté onions and red pepper until softened (about 5 minutes).

Add pork and sauté until golden (about 5 minutes). Add broth, potatoes, green chiles, remaining cumin, salt and cayenne; bring to a boil.

Reduce heat and simmer until potatoes are tender (about 20 minutes). Add beans last 10 minutes of cooking.