El Paso Pork Stew

INGREDIENTS:12 oz. dry navy beans
36 oz. water
2 Tbsps. canola oil
1-½ lbs. pork shoulder meat, trimmed and cut ½ in. dice
½ tsp. sea salt
½ tsp. black pepper
½ tsp. cumin
2 tsps. fresh garlic, minced
8 oz. red bell pepper, ½ in. dice
8 oz. yellow bell pepper, ½ in. dice
8 oz. Vidalia onion, ½ in. dice
12 oz. mushrooms, quartered
32 oz. chicken stock
32 oz. beef stock
1 oz. fresh cilantro leaves, chopped
10 oz. jalapeno

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