Southwestern Pork and Vegetable Stew

• 1 tablespoon oil
• 1 lb boneless pork, cut into 3/4-inch cubes
• 12 cup onion, chopped
• 1 garlic clove, minced
• 12 lb red potatoes, cut into 1/2-inch cubes
• 1 cup frozen corn
• 12 cup green bell pepper, chopped
• 12 cup red bell pepper, chopped
• 1 (14 1/2 ounce) can white hominy, drained and rinsed
• 1 (14 ounce) can chicken broth
• 1 (4 1/2 ounce) canchopped green chilies
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin

1. In a large saucepan or Dutch oven, heat oil over medium-high heat.
2. Cook pork in oil 3 to 4 minutes until browned, stirring frequently.
3. Add onion and garlic; cook and stir 1 to 2 minutes until onion is crisp-tender.
4. Add all remaining ingredients; mix well.
5. Heat to boiling.
6. Reduce heat; cover and simmer 20 minutes or until potatoes are tender and pork is cooked through, stirring occasionally.

oil, pork, onion, garlic, red potatoes, frozen corn, green bell pepper, red bell pepper, white hominy, chicken broth, green chilies, chili powder, oregano, ground cumin

Taken from www.food.com/recipe/southwestern-pork-and-vegetable-stew-399464 (may not work)