Southwestern Pinto Bean and Pork Stew – The Bean Institute

Ingredients

• 1 tablespoon olive oil
• 2 pounds pork loin (trimmed of fat and cut into 1-inch cubes)
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 1 pound pinto beans (soaked, drained and rinsed)
• 8 cups chicken stock
• 1 pound tomatillos (husks removed and rinsed)
• 1 jalapeño pepper (stem removed)
• 1 bunch cilantro (stems and leaves)
• juice of 2 limes