1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 quart V-8 tomato juice
1 (14 1/2 ounce) can diced tomatoes
1 (16 ounce) can chili beans, drained
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
Heat oil in 4-quart Dutch oven over medium heat. Add pork, onion and garlic. Cook, stirring occasionally, until pork is browned. Thoroughly stir in flour. Add remaining ingredients and simmer, uncovered, one hour.
Serve, sprinkled with Cheddar cheese, if desired. Garnish each serving with a sprig of cilantro.