Hot Pot Stew

• 1 cup cubed lean boneless pork (1/2-inch pieces)
• 1 cup cubed fully cooked ham
• 1 cup coarsely chopped green pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 3 cups cubed red potatoes
• 3 cups water
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15.8 ounces) great northern beans, rinsed and drained
• 1-1/4 teaspoons sugar
• 1 teaspoon chicken bouillon granules
• 1 teaspoon beef bouillon granules
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon coarsely ground pepper
• 1 package (10 ounces) frozen chopped spinach or turnip greens or 1 can (14-1/2 ounces) spinach or turnip greens, drained

1. In a Dutch oven coated with cooking spray, brown pork over medium-high heat. Add ham, green pepper, onion, celery and garlic. Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally. Add the next nine ingredients. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Add spinach and cook until heated through.

cubed lean, green pepper, onion, celery, garlic, cubed red potatoes, water, pinto beans, beans, sugar, chicken bouillon granules, beef bouillon granules, ground nutmeg, ground pepper

Taken from www.tasteofhome.com/recipes/hot-pot-stew/ (may not work)