Mexican Cactus Pork Stew

    1    pound pork shoulder (leftover or fresh)
    1     medium onion, chopped
    1     jalapeno pepper, chopped
    3     cups beef broth
    1     can (28 ounces) diced tomatoes
    2     cans (15 ounces each) mild chili beans
    1     cup chopped cactus (nopales)
    1     tablespoon garlic powder
    2     tablespoons smoked paprika
    1     teaspoon cayenne pepper
        salt, to taste
        pepper, to taste
    4     green onions, chopped, for garnish
    1/4     cup chopped cilantro, for garnish

    If using fresh pork, in Dutch oven, cube and brown it with onion and jalapeno pepper. If using leftover pork, reheat in Dutch oven with onion and jalapeno pepper.
    Add beef broth, diced tomatoes, chili beans, cactus, garlic powder, smoked paprika, cayenne pepper and salt and pepper, to taste.
    Simmer 25 minutes then garnish with green onions and cilantro.