Tex-Mex Pinto Bean and Pork Stew

This is another Round 2 meal.  Those delicious crock pot pinto beans from yesterday?  Remember them?  They were the perfect base for this stew.  Last night while Sweet Harold was on kitchen clean up duty, I made this stew with the leftover pinto beans.  I let it cook for about an hour and then cool.  It rested in the fridge overnight and this afternoon it heated up quickly and supper was on the table in 20 minutes.  That's an awesome Round 2 meal!

If you don't have leftover pintos, simply open a few cans and add some beef broth for the liquid.

1 T. olive oil

1 pound ground pork

1 large yellow onion, chopped

1 large green bell pepper, chopped

1 jalapeno, seeded and finely chopped

1 T. minced garlic

1 can of diced tomatoes with chipotle peppers

2 cans of petite diced tomatoes

2 T. chili powder

4 cups pintos with their broth

Juice of 1/2 lime

Heat the olive oil in a large Dutch oven over medium high heat.  Brown the pork, breaking it into small pieces.  Add the onions, peppers and garlic and continue to cook for 4 - 5 minutes until vegetables soften.

Lower heat to a simmer and add tomatoes, chili powder and beans.  Let stew simmer for an hour, stirring occasionally.

Add salt and pepper to taste.  Just before serving add the juice of 1/2 lime.