Santa Fe Beans with Pork Kebobs

My mouth is watering as I type this... yep, it's that good! The recipe says to grill the pork, but you can also broil or use the George Foreman grill, both work well. I like a little extra spice so I add extra cumin and a dash of cayanne pepper or chili powder.

Santa Fe Beans with Pork Kabobs

1 lb pork tenderloin, trimmed of fat

1 medium green pepper, diced

1 medium onion, chopped

2 cloves garlic, minced

1 Tb olive oil

1 can (14.5 oz) chicken broth

1/2 tsp ground cumin

1 can (15 oz) black beans, drained and rinsed

1 can (16 oz) pinto beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chilies, undrained

1 pkg (10 oz) frozen corn, thawed

2 Tb red wine vinegar

Slice pork into one inch cubes, place 4 or 5 cubes on skewers and grill until pork is cooked to 170 degrees. In a large skillet, saute the green pepper, onion and garlic in oil for 3 minutes. Stir in the broth or cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add black beans, pinto beans, tomatoes, corn and vinegar. Heat thoroughly. Serve with grilled pork.

*I seasoned the pork with season salt and McCormick's Montreal Chicken Seasoning before grilling.

"Easy" Chili Verde

This is so yummy on a chilly night, and even better because it was easy to make (I call it "easy" because it doesn't take all day like my Mom's chili verde, that I love). I served it with Spanish rice, refried beans, grated cheddar cheese and warm flour tortillas. Enjoy!

"Easy" Chili Verde

6 boneless pork chops or pork tenderloin, cut into bite sized chunks

Season with: garlic powder, pepper, cumin and a tad of salt

Brown meat and seasonings together.

Add on 28 oz. can of green chili enchilada sauce.

Simmer for one hour or until the meat is tender.

Whisk together about 1/2 cup water with 3 Tb. flour and then stir into sauce to thicken.