• 1-1/2 tsp. vegetable oil
• 3/4 lb. boneless pork shoulder, cut into 1 inch cubes
• 1/2 medium onion, coarsely chopped
• 1/2 medium green bell pepper, coarsely chopped
• 1 clove garlic, crushed
• 1-1/2 tsp. all purpose flour
• 1 cup can peeled tomatoes, crushed
• 1/2 lb. canned red kidney beans
• 1/2 cup tomato sauce
• 1-1/2 Tbs. chili powder
• 1-1/2 tsp. ground cumin
• 3/4 cup shredded cheddar cheese
• 4 large flour tortillas, (optional), warmed

Heat oil in a Dutch oven or heavy nonreactive pot over medium-high heat. Sauté next 4 ingredients 5-7 minutes until pork is browned. Sprinkle flour over mixture and mix thoroughly. Stir in remaining ingredients, except cheese and tortillas. Simmer uncovered 1 hour. Serve sprinkled with cheese over tortillas, if desired.

Per serving: calories 629, fat 30.2g, 43% calories from fat, cholesterol 83mg, protein 31.0g, carbohydrates 59.0g, fiber 6.9g, sugar 6.5g, sodium 885mg, diet points 14.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 3.2, Lean meat: 2.9, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.6

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The recommended wines are: Burgundy, Chardonnay, or Pinot Blanc.