Reggae Gumbo

Originally from the Looneyspoons cookbook, this is low fat! This is a great recipe for using up the leftovers after we have grilled a large pork loin - if you also have pork that is already cooked, just add it to the dish in Step #2. This freezes very well! Just microwave and add a salad and/or bread for a quick meal

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 1  lb  boneless  pork tenderloin, cut into 1-inch cubes
• 1  teaspoon canola oil
• 2  cups  sliced mushrooms
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 1⁄2 cup  chopped celery
• 1 (28 ounce) can tomatoes, undrained, cut up
• 1 (5 1/2ounce) can tomato paste
• 1  teaspoon ground cumin
• 1  teaspoon  grated gingerroot
• 3⁄4 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon crushed red pepper flakes
• 1  cup  peeled cubed sweet potato
• 1  cup  sliced okra or 1  cup zucchini
• 1⁄4 cup  chopped fresh coriander

Directions

1. Heat oil in a large saucepan over medium-high heat; add pork cubes and cook until browned, about 8-10 minutes; add mushrooms, onions, garlic and celery; cook and stir until vegetables are tender, about five minutes.
2. Stir in tomatoes, tomato paste, cumin, ginger root, oregano, salt, pepper and crushed red pepper flakes; bring to a boil.
3. Reduce heat to medium-low; cover and simmer for 45 minutes, stirring occasionally.
4. Stir in sweet potatoes and okra or zucchini; cover and simmer another 30-35 minutes, until pork and potatoes are very tender; stir in coriander during last five minutes of cooking time.
5. Remove from heat and serve.