Spicy Pork Stew

(I hope I haven't written this recipe already. If so, I apologize!)

I adapted this recipe from The Taste of Santa Fe by Huntley Dent. I don't remember what he called it -- I've made it from memory the last two times -- but no name could do it justice. The odd blend of ingredients creates a dish that's spicy, savory, and a little sweet. In fact, I am suprised each time I make it that so few ingredients can create such a wonderful flavor. The cookbook (and I) suggest serving it over rice. A warning: If you can't stand the heat, leave it out of the stew! With the given amounts of various peppers, this dish is way hot! I think the flavor would be just as good if you need to tone down the spiciness a bit.

One to one-and-a-half pounds lean pork loin or shoulder, from a roast or chops, cubed
1-2 tablespoons olive oil
1 onion, chopped
2 jalepenos, diced
2-4 small hot dried peppers (such as pequins)
2 cloves garlic, minced
a pinch each of basil and or oregano, cumin seed, and black pepper
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon cumin powder
1 15-ounce can black beans
1/2 teaspoon salt (I always wait until the stew is finished to see if it needs salt)

Heat oil in a large pot; add pork, onion, peppers, garlic, and spices. Cook until meat starts to brown. Add honey, cinnamon, and cumin powder. Drain beans, saving liquid in a measuring cup. Add beans to soup, with enough water to total 2 cups of liquid. Cook at least a half hour; simmer several hours for best flavor.