• 1/4 corn or vegetable oil
• 8 meaty country-style pork spareribs (about 3 pounds), meat removed from bones, cut into 1/2 inch cubes
• 2 medium onions finely chopped
• 3 garlic cloves minced
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• Tobasco sauce to taste
• 3 large ripe tomatoes, chopped or one 14.5oz can of diced tomatoes
• 1 29oz can of Garbanzo beans (optional)
• 2 cups water
• 1 cup beef broth
• 2 12oz cans corn kernels, drained

Directions

1. In a heavy, large pot, heat the oil over moderately high heat, add the pork and brown on all sides--in multiple batches if needed.
2. Add the onions, bell pepper, and garlic and stir till lightly browned, about 5 minutes. Sprinkle the chili powder, cumin, and oregeno over the pork and vegetables and stir well. Add the salt, pepper, and Tabasco, stir and continue cooking for 3 minutes.
3. Add the tomatoes, water, and broth and stir well.
4. Bring the liquid to a boil, reduce to a gentle simmer, cover, and cook for 1 hour.
5. Add the corn and Garbanzo beans and cook another 30 minutes.
6. Serve with warm corn bread or tortillas and your choice of vegetable or salad.