Pecos Red Stew

• 2 pounds boneless pork shoulder OR sirloin, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 cups onion chopped
• 1 cup green bell pepper chopped
• 2 cloves garlic minced
• 1/4 cup fresh cilantro chopped
• 4 tablespoons chili powder
• 2 teaspoons dried oregano leaves
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes crushed
• 29 ounces chicken broth
• 2 cups potatoes peeled, cubed, 1-inch
• 2 cups corn fresh OR frozen
• 16 ounces garbanzo beans drained

1. Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45-55 minutes or until pork is tender. Add potatoes, corn and beans. Cover; cook 15-20 minutes longer.
2. Serves 8.

pork shoulder, vegetable oil, onion, green bell pepper, garlic, fresh cilantro, chili powder, oregano, salt, red pepper, chicken broth, potatoes, corn fresh, garbanzo beans

Taken from www.yummly.com/recipe/Pecos-Red-Stew-2248892 (may not work)