1 onion
2 hot chili peppers
2 red chili peppers
2 green bell peppers
1/4 c. chili powder
1/2 tsp. cayenne pepper
2 tsp. ground cumin
Salt
3 lb. boneless pork shoulder cut in 1 inch cubes
2 tbsp. oil
2 c. water
1 c. chicken stock

Chop onion and chili peppers, cut bell peppers into strips. Combine spices and 1 1/2 teaspoon salt and toss with pork. Warm oil in Dutch oven over medium heat. Add onion and bell peppers and cook until soft, about 10 minutes.

Add pork, water and stock. Bring to boil, reduce heat to low, cover and simmer 1 hour. Add chilis and cook, uncovered, until pork is tender and sauce has thickened, about 30 minutes. Taste and add salt if needed. 8 servings.

Per serving: 530 calories. 29 gram protein. 43 grams fat. 154 milligrams sodium. 6 grams carbohydrates. 123 milligram cholesterol.

Work time - 30 minutes. Total time - 2 hours.