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2 tb Vegetable oil
2 lb Boneless pork shoulder, cut into 1-inch cubes
1 Onion, chopped
1 sm Green bell pepper, chopped
2 Garlic cloves, minced
3 tb Chili powder
1 ts Paprika
1/2 ts Celery seed
1/2 ts Salt
1/2 c Sliced pimento-stuffed green olives
3 tb Olive juice, from jar
32 oz Undrained canned pinto beans
1 c Water
1 ts Tabasco pepper sauce
In a large heavy saucepan or Dutch oven, heat oil. Add pork; cook over medium-high heat until browned. Add onion, green pepper, garlic, chili powder, paprika, celery seed, and salt. Cook 15 minutes or until vegetables are tender. Stir in olives and olive juice. Cover. Simmer 1 hour or until meat is tender; stir occasionally. Stir in beans, water and Tabasco pepper sauce. Cover. Simmer 30 minutes; add more water if necessary to prevent sticking. Serve with suggested accompaniments, if desired.
Accompaniments: Cooked rice, chopped tomatoes, shredded cheese, chopped green peppers, chopped onion and crackers (optional).
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