ingredients

• 12  ounces  boneless pork sirloin chops or pork shoulder steaks, cut 1/2 inch thick
• 2  tablespoons  olive oil or vegetable oil
• 1/2  cup  chopped onion (1 medium)
• 2    cloves garlic, minced
• 2  14.5-ounce  cans stewed tomatoes, undrained
• 8  ounces  butternut squash, peeled and cut into 1/2-inch cubes (about 1-1/2 cups)
• 1  15-ounce  can red kidney beans, rinsed and drained
• 1  15-ounce  can black beans, rinsed and drained
• 1  cup  frozen whole kernel corn
• 1  cup  water
• 1  tablespoon  chili powder
• 1  tablespoon  grated unsweetened chocolate
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  dried oregano, crushed
•     Herb-flavor or plain flour tortillas (optional)

directions

1. Trim fat from meat. Cut meat into 1/2-inch cubes. In a 4- to 5-quart Dutch oven, heat oil over medium heat. Add meat, onion, and garlic; cook until meat is brown, stirring occasionally. Stir in undrained tomatoes, squash, kidney beans, black beans, corn, the water, chili powder, chocolate, cumin, cinnamon, and oregano. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally. If desired, serve with tortillas. Makes 6 servings.