|* 2 boneless pork chops,
cut into 1/2-inch cubes
* 1 teaspoon oil
1/2 cup chopped onion
* 2 teaspoons ground cumin
* 1/4 teaspoon garlic
* 1 cup cooked wild
* 1 15 1/2-ounce can great Northern beans,
* 1 15 1/2-ounce can chick peas, drained
* 1 4-ounce can diced green chilies,
* 1/8 teaspoon hot
* 1 14 1/2-ounce can chicken broth
* Chopped parsley
|In 4-quart saucepan sauté
onions and pork in oil over medium-high heat until onions are soft and
pork lightly browned, about 5 minutes. Stir in all remaining
ingredients except parsley; bring to a boil, lower heat and simmer 20
minutes. Serve garnished with parsley.
To make one cup cooked wild
rice, bring to a boil 1 1/3 cups water (or broth) with 1/3
cup wild rice; cover, lower heat and simmer for 35-45 minutes.
Refrigerate until using.
Wine suggestion: Serve with a soft red like Merlot.