3 tbsp. olive oil
1 med. onion, chopped
2 med. carrots, chopped
2 med. celery stalks, chopped
2 lg. garlic cloves, minced
1 lb. pork, cut into 1/2" dice
Salt & freshly ground pepper
1 tsp. chili powder (or to taste)
1/2 tsp. cumin
1/2 tsp. dried oregano, crumbled
1/8 tsp. ground sage
1 c. beef broth
1 (14 1/2 oz.) can peeled tomatoes, undrained
2 (15 oz.) cans Great Northern or cannellini beans, rinsed & drained
Grated cheddar cheese and/or Monterey Jack cheese
Minced fresh cilantro (opt.)

Heat 2 tablespoons olive oil in heavy saucepan over medium low heat. Add onion, carrots, celery and garlic and cook until tender, about 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Add to skillet, season with salt and pepper and cook until browned, stirring frequently, about 6 minutes.

Add pork to vegetables. Blend in spices and stir 3 minutes. Add broth and tomatoes with liquid and bring to boil. Reduce heat, cover and simmer until pork is tender, stirring occasionally, approximately 1 hour.

Add beans to mixture and heat through. Top with cheese and cilantro.