Tomatican Con Pulpa De Cerdo (Chilean Summer Pork Stew) - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 1/2 lbs boneless pork shoulder, cut into 1/2 inch pieces
2 cups onions, chopped
2 cups green bell peppers, rough chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
1 tablespoon garlic, minced
1 tablespoon paprika
1 bay leaf
1/2 teaspoon ground cumin
2 (14 1/2 ounce) diced tomatoes, undrained (Hunts, you want the one with the green pepper, celery and onion)
1 1/2 cups fresh corn kernels or 1 1/2 cups frozen corn kernels
1 (14 ounce) can reduced-sodium chicken broth
1 (15 ounce) can small white beans, drained and rinsed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons fresh cilantro, finely minced (optional)
1 serrano peppers (optional) or 1 jalapeno, seeded and finely chopped (optional)

Preparation

Heat oil in 6 quart saucepan over medium-high heat until hot. Add pork; cook 10 to 12 minutes, stirring occasionally, or until browned. Remove from pan.
Add onion, bell pepper, carrot, celery and garlic to pan. Cook 5 minutes, stirring occasionally, or until onion softens. Add paprika, bay leaf and cumin; stir to combine.
Add undrained tomatoes, corn and broth to pan. Return pork to pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered 1 hour or until pork is tender.
Remove bay leaf; add beans, salt and pepper. Heat through and serve.