2 pounds boneless pork shoulder or sirloin
cut into 2 tablespoons vegetable oil 2 cups chopped onion 1 cup chopped green pepper 2 cloves garlic
minced 1/4 cup chopped fresh cilantro 3-4 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
cut in 1-inch pieces 2 cups fresh or frozen kernel corn 1 can (16 oz.) garbanzo beans
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.