Serves: 10
Total Calories: 157

1 1/2 cups navy beans dry small white
3/4 pound pork shoulder steak cubed
2 tablespoons vegetable oil
1/2 cup onion chopped
1 garlic large, minced
3/4 to 1 teaspoons chili powder
1/2 teaspoon cumin ground
1/2 teaspoon oregano
8 cups water
2 tablespoons chicken bouillon
1 (4-ounce) can green chili whole, drained and chopped

Rinse beans and place in a large bowl cover with water. Soak overnight.

In a heavy 5-quart Dutch oven over medium heat, sauté pork in oil until it loses its pink color. Remove meat and set aside. In Dutch oven, sauté onion and garlic for 3 minutes or until golden. Return meat to Dutch oven. Add chili powder, cumin and oregano. Drain beans and add to meat mixture. Add 8 cups water and bouillon granules. Over high heat, bring to a boil reduce heat to low, cover and simmer for 1 1/2 hours. Add green chilies and simmer 30 minutes longer or until beans are tender.

Nutritional Facts:

Serves: 10
Total Calories: 157
Calories from Fat: 78

More Recipes from the Customers' Cookbook Cookbook:
Hearty Oxtail Soup
Peppy Pork Soup
Sausage Soup
Seafood Supper Stew
Shrimp Bisque
Vegetable Chowder