Southwestern Green Chile with Pork Stew

Ingredients

• 15 ounce black beans undrained canned
• 15 ounce kidney beans drained canned
• 43.5 ounce chicken broth canned
• 0.5 cup flour all-purpose
• 3 cloves garlic minced
• 8  chile peppers green chopped
• 3 tablespoons olive oil 
• 1  onion chopped
• 2 pounds pork loin cut into 1 inch cubes
• 4  potatoes cubed peeled
• 8 servings salt and pepper to taste
• 4 cups water 

Equipment

• pot

Directions

1. In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot.
2. Saute quickly until browned.
3. Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender.
4. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.