Pecos Red Stew

2 pounds Boneless Salmon Creek Farms Natural Pork Shoulder or Sirloin, cut into 1-inch cubes
2 tablespoons vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
4 Tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 cans (14 1/2 oz.) chicken broth
3 cups cubed (1-inch), peeled potatoes
2 cups fresh or frozen kernel corn
1 can (16 oz.) garbanzo beans, drained

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.

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