2 tablespoons vegetable oil
2 pounds boneless pork shoulder — cut in 1-inch cubes
1 onion — chopped
1 small green bell pepper — chopped
2 garlic clove — minced
3 tablespoons chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 cup pimiento-stuffed green olives — sliced
3 tablespoons olive juice — from jar
32 ounces canned pinto beans — undrained
1 cup water
1 teaspoon Tabasco pepper sauce
In large heavy saucepan or Dutch oven heat oil. Add pork; cook over medium-hig h heat until browned. Add onion, green pepper, garlic, chili powder, paprika, celery seed and salt. Cook 15 minutes or until vegetables are tender. Stir in olives and olive juice. Cover. Simmer 1 hour or until meat is tender; stir o ccasionally. Stir in beans, water and TABASCO sauce. Cover. Simmer 30 minute s; add more water if necessary to prevent sticking. Serve with suggested accom paniments, if desired. Accompaniments: Cooked rice, chopped tomatoes, shredded cheese, chopped green peppers, chopped onion and crackers (optional).