Contest-Winning Green Chili Pork Stew

• 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
• 1 tablespoon canola oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 cups water
• 1 can (28 ounces) stewed tomatoes
• 1 to 2 cans (4 ounces each) chopped green chilies
• 2 cups cubed peeled potatoes
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons fennel seed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) pinto beans, rinsed and drained

1. 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.
2. Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

pork shoulder butt roast, canola oil, onion, garlic, water, tomatoes, green chilies, potatoes, fresh cilantro, ground cumin, oregano, fennel seed, salt, pepper, pinto beans

Taken from www.tasteofhome.com/recipes/contest-winning-green-chili-pork-stew/ (may not work)