Pork and Bean Stew
1 1/2 pounds pork cut in 1-inch pieces
1/2 cup flour
1 teaspoon of chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 tablespoons olive oil
1 1/2 cups onion, chopped
1/2 pound pork sausage
10 1/2-ounce can condensed chicken broth
2 large cloves garlic, minced
4-ounce can of mild green chili peppers, chopped
Dash oregano
2 15-ounce cans black beans, drained and rinsed
1 cup frozen corn kernels
1 large red bell pepper
2 plum tomatoes, diced
1 teaspoon of lemon juice
Salt and pepper to taste
Diced tomato, garnish
Green onion, garnish
Toss pork in a food storage bag with flour, chili powder, salt, and black pepper. Heat olive oil in a large skillet. Add coated pork to the skillet along with any remaining flour; brown on all sides. Pour into crock-pot. Add pork sausage and onions to skillet and brown lightly, adding to crock-pot. Add the condensed chicken broth, parsley, and garlic. Cook on low for 9 to 11 hours or high for 4 1/2 to 6 hours.
About 2 hours before done, add the chili peppers, oregano, black beans, corn, bell pepper, diced plum tomatoes, and lemon juice. Taste and adjust seasoning if necessary. Serve in bowls, with cornbread and a garnish of diced tomatoes and green onions.