In a large pot, or Dutch oven, 1 tablespoon of oil over medium high heat. Add the pork in batches, and cook until browned. Remove each batch to a plate before adding the next batch. Set the pork aside.
Heat the remaining 1/2 tablespoon of oil, add the onion and saute until translucent.
Add the garlic and all spices and cook an additional minute, until fragrant.
Add the browned pork back to the pot with the water (or broth) and bring to a simmer.
Reduce heat and simmer partially covered for about 1 hour until the pork is very tender. Keep an eye on the stew and add additional water/broth if it gets too dry.
Taste and season as needed. Add the beans and cook another 15 minutes.
Serve over steamed rice, topping with diced onion, cheese, jalapeño or your favorite toppings.
Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.