Pinto Bean and Pork Stew

Ingredients

• Lime - 1, juiced
• Fresh cilantro - 1/4 cup, chopped
• Salt and pepper - To taste
• Oregano - 1 teaspoon
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Chicken broth - 4 cups
• Canned diced tomatoes - 1 can (14.5 oz)
• Bell pepper - 1, chopped
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Pork shoulder - 1.5 lbs, cubed
• Pinto beans - 2 cups, dried

Instructions

1. Rinse the pinto beans and soak them in water overnight. Drain before using.
2. In a large pot, heat some oil over medium heat. Add the pork cubes and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, and bell pepper. Cook until the vegetables are softened.
4. Add the diced tomatoes, soaked pinto beans, cooked pork cubes, chicken broth, cumin, chili powder, oregano, salt, and pepper to the pot. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beans and pork are tender.
6. Before serving, stir in the chopped cilantro and lime juice. Adjust the seasoning if needed.
7. Serve the pinto bean and pork stew hot, garnished with additional cilantro if desired.