INGREDIENTS:6 lbs. pork loin or shoulder, cut into ½-inch pieces 3 quarts onion, coarsely chopped ¼ cup chili powder ¼ cup ground cumin 2 Tbsp. dried oregano 1 Tbsp. unsweetened cocoa 1 Tbsp. salt 1 ½ tsp. ground red pepper 1 ½ tsp. garlic powder 2 ½ quarts canned diced tomatoes (3 28-oz. cans) 1 ½ cups canned diced chiles 1 No. 10 can kidney, pinto, or red beans, drained and rinsed 6 cups California Ripe Olives, wedgedDIRECTIONS:Coat large saucepan or steam-jacketed kettle with cooking ...
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