Spicy Pork Stew
Serve with a green salad.

• 2 pounds lean boneless pork loin, cut into 1/2" cubes
• 1 teaspoon vegetable oil
• 2 cloves garlic, minced
• 1 large onion, diced
• 2 - 15 ounce cans hominy, drained
• 2 - 16 ounce cans navy beans, drained
• 1 - 10 ounce can tomatoes and chiles
• 3 - 4 ounce cans diced green chiles, drained
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• Salt to taste
• Garnish chopped cilantro

In a large Dutch oven or deep skillet with lid, brown pork cubes, onion and garlic in oil over medium-high heat. Add remaining ingredients except salt and parsley; cover and simmer one hour. Taste and adjust seasonings for salt. Serve hot garnished with cilantro. This stew reheats well; cover and refrigerate for up to three days; freeze for longer storage.

Per Serving: 252 Calories; 5g Fat (17.9% calories from fat); 1g Saturated Fat; 21g Protein; 31g Carbohydrate; 7g Dietary Fiber; 34mg Cholesterol; 662mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat.

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