Mexican Pork Stew

Mexican Pork Stew 1 tbsp olive oil 1 lb pork shoulder fat trimmed and cut into small cubes 8 oz kielbasa sausage cut into small pieces * 1 medium onion chopped 3 cloves garlic minced 1 jalapeno pepper finely chopped 1 tbsp smoked paprika 1 tbsp chili powder mild 1 tsp cumin ground 1/4 tsp cayenne pepper 1/2 tsp salt or to taste 1/2 tsp pepper or to taste 28 oz diced tomatoes ** (1 can) 28 oz white kidney beans or pinto beans, drained and rinsed (1 can) 2 cups beef broth or chicken broth, low sodium 4 green onions chopped 1/4 cup fresh cilantro chopped lime wedges for serving In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred. Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes. Garnish with green onions and cilantro and serve with lime wedges