1-1/2 lbs poblano peppers, seeded and roughly chopped
1 EACH; large onion, green bell pepper, and seeded jalapeno, finely chopped
6 minced garlic cloves
1 tbsp. olive oil
4 lbs. lean pork, cut into 1" long pieces
2 cups chicken broth
1 (28 oz can) unsalted diced tomatoes with liquid
2 tsp. ground cumin
2 (15 oz cans each) cannellini beans, rinsed, drained

In food processor, pulse poblano peppers until finely chopped, but not pureed.

In a saucepan over medium heat, cook onions, bell peppers, jalapenos, garlic and poblanos in oil for 10 minutes, stirring occasionally. Add pork, broth, tomatoes and cumin. Bring to a simmer.

Partially cover, reduce heat to low and let simmer for 2 hours, or until pork is tender. Add beans, cook 10 minutes, or until heated through.

Very spicy and healthy.

Submitted by: Sherry Monfils