Prep 1 hr
Cook 1 hr
This smells so good when it's cooking. Just don't get too far over the spices as you're toasting them or you'll sear your lungs! I've adapted this recipe from one in the October 2006 issue of Cooking Light. Serve with pita bread. Active work time includes 30 minutes marinating time
- 1 teaspoon ground red pepper
- 1 teaspoon cumin seed
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon black peppercorns
- 2 cups chopped onions
- 3 tablespoons white vinegar
- 1 tablespoon gingerroot, finely chopped
- 6 garlic cloves, crushed
- 2 lbs boneless pork loin, trimmed and chopped into 1/2 inch cubes
- cooking spray
- 1 cup chicken broth
- 4 cups potatoes, cut into 1/2 inch cubes
- 3⁄4 teaspoon salt
- 1 (28 ounce) can diced tomatoes, undrained
- fresh cilantro, chopped
- Heat first 7 ingredients in a dry skillet over medium heat for about 3 minutes or until fragrant. Stir often.
- Transfer spice mixture to blender; add onion, vinegar, ginger, and garlic. Process 2 minutes or until well blended.
- Combine pork and spice mixture in a glass bowl, tossing to coat. Cover and chill 30 minutes.
- Heat a dutch oven over medium heat. Coat pan with cooking spray. Add half of pork mixture; cook for 5 minutes or until pork begins to brown, stirring often. Transfer to a bowl. Repeat process with cooking spray and remaining pork.
- Add broth to pan, scraping pan to loosen browned bits. Add pork mixture to pan. Stir in potato, salt and tomatoes and bring to a boil.
- Cover, reduce heat, and simmer 1 hour or until potato is cooked and pork is tender, stirring occasionally.
- Garnish with chopped cilantro.