Hearty Pinto Bean and Pork Stew

Ingredients

• Pinto beans (1 cup, dried)
• Pork shoulder (2 lbs, cut into 1-inch cubes)
• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Bell pepper (1, chopped (any color))
• Canned diced tomatoes (1 (14.5 oz) can)
• Chicken broth (4 cups)
• Cumin (1 tablespoon)
• Chili powder (2 teaspoons)
• Oregano (1 teaspoon)
• Salt (1 teaspoon (or to taste))
• Black pepper (1/2 teaspoon (or to taste))
• Lime (1, juiced)
• Fresh cilantro (1/2 cup, chopped (for garnish))

Instructions

1. Rinse the pinto beans thoroughly and soak them in water overnight. Drain and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the pork cubes and brown them on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
4. Return the browned pork to the pot. Add the diced tomatoes, soaked pinto beans, chicken broth, cumin, chili powder, oregano, salt, and pepper. Stir well to combine all the ingredients.
5. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for about 2 hours, stirring occasionally, until the beans and pork are tender.
6. Before serving, stir in the freshly squeezed lime juice and the chopped cilantro. Taste and adjust the seasoning as necessary.
7. Serve the stew hot, garnished with additional cilantro and lime wedges if desired.