Arizona Pork Chili

 1 1/2 pounds boneless pork, cut into 1/4 inch cubes
 1 tablespoon vegetable oil
 1 onion, coarsely chopped
 2 cloves garlic, minced
 1 can (15 oz) black, pinto, or kidney beans, drained
 1 can (14 1/2 oz) diced green chilis
 1 teaspoon ground cumin

In large skillet, brown meat in oil over medium high
heat.  Add onion and garlic; cook until onion is
tender.  Season with salt and pepper if desired.  Add
remaining ingredients.  Simmer 10 minutes, stirring
occasionally.  Serve with tortillas and sour cream, if
desired.