Southwestern Bean & Pork Stew
1 lb. Pork Kabobs or Pork Stew Meat
1/2 Onion, chopped
1 14-16 oz. can Chicken Broth
1 15-16 oz. can Mexican-style Chopped Tomatoes
1 15 oz. can Pinto Beans, drained & rinsed
2 teaspoons Chili Powder
In a deep saucepan or deep cast iron skillet, brown pork & onion with a little butter or lard. Stir in remaining ingredients & bring to a boil. Lower the heat to simmer & cover. Let everything simmer for 15 minutes. Serves 4.
Notes: Good with a dollop of sour cream in the middle & fresh corn bread.