Pork and Black Bean Stew

4 cups broth – vegetable or pork

2 cups cooked shredded pork

1 cup corn, fresh or frozen

½ cup onion, diced

½ cup zucchini, diced

1 can diced tomatoes with lime and cilantro (Rotel brand)

1 can black beans, drained and rinsed

1 T pickled jalepeno, finely chopped

1 clove of garlic, minced

1 tsp ground cumin

1 tsp chili powder

¼ tsp ground cinnamon

Salt & Pepper to taste

Olive oil

In a medium pot heat 1 T olive oil over medium heat. Saute onion, garlic and zucchini till soft, about 5 minutes. Add corn, tomatoes, beans, seasonings and jalepeno. Stir in pork. Add broth and simmer on low for 20 minutes. Add water as needed. Salt and pepper to taste. Top with sour cream, cilantro, and tortilla strips if desired.