Ingredients
2 tablespoons canola oil1 boneless pork loin roast (3 to 4 pounds), cut into 1-inch cubes1 medium onion, chopped1 garlic clove, minced2 cans (16 ounces each ) chili beans, undrained2 cans (10 ounces each) diced tomatoes with mild green chiles, undrained1 can (14-1/2 ounces) diced tomatoes, undrained1 cup water1 teaspoon beef bouillon granulesChili powder, pepper and cayenne pepper to tasteOptional: Sour cream, tortilla chips and shredded cheddar cheese
Preparation
In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer.
Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese.
