Pork Cowboy Stew

• 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.