Ingredients:

Directions:

1. Place the ancho chili pepper in a small bowl with boiling water to cover. Set aside for 20 minutes.

2, Add the cornstarch to a large bowl. Dry the pork cubes well with paper towels. Toss the pork cubes with the flour until lightly coated, shaking off any excess cornstarch.

3. Heat a large dutch oven over medium-high heat. Add 1 Tbsp. of the olive oil to the pan. Add the pork, in batches if needed, and sauté for about 5 to 7 minutes until well browned. Remove the pork from the skillet with a slotted spoon.

4. Add the remaining oil to the pan, and reduce the heat to medium low. Add in the onions, and sauté for about 10 minutes. Raise the heat to medium, and add the garlic, red peppers, cumin, and oregano. Sauté for about 4 minutes, or until the vegetables are soft. Add the pork back to the pot.

5. Add the whole tomatoes to a large bowl. Crush the tomatoes coarsely with your hands. Remove the ancho chili from the water and chop finely. Add the chili, tomatoes, and broth to the pot, and bring to a boil. Cover and simmer on low for about 2 hours, or until the pork is tender.

6. Remove about 1/2 cup of the cooking liquid from the pot, and add to a small bowl. Add in the cocoa and whisk well. Add the cocoa mixture to the pot. Add in the beans, and simmer uncovered for 5 to 7 minutes. Some of the liquid will evaporate, thickening the stew. Season with salt and pepper. Garnish with cilantro.

Note: This stew's flavor is really complex but mild. For a spicier stew, add 1/4 tsp. or more of cayenne pepper along with the cumin and oregano.

Source: diabetesforecast.org