1/2 pound boneless pork loin or two boneless pork chops, cut into 1/2 inch cubes (or 1/2 pound boneless chicken, cut into cubes)
1 teaspoon oil
1 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1 cup cooked wild rice
1 16-ounce can navy beans, drained
1 16-ounce can chickpeas, drained
1 4-ounce can diced green chiles, drained
1 16-ounce can white-kernel corn, drained
1/8 teaspoon hot pepper sauce
1 14.5-ounce can chicken broth
One medium onion
In a 4-quart saucepan, saute onions and pork in oil over medium-high heat until onions are soft and pork slightly browned about 5 minutes. Stir in all remaining ingredients except parsley. Cover and simmer 20 minutes.
Serve each portion garnished with chopped parsley.
Yield: 6 servings
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