Indian Spiced Pork in Tomato Sauce

Submitted by kitchenslave03

"From Cooking Light"

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Serves: 6

ingredients

• 1 teaspoon ground red pepper
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon black peppercorns
• 2 cups onions, chopped
• 3 tablespoons white vinegar
• 1 tablespoon gingerroot, finely chopped
• 2 teaspoons sugar
• 6 garlic cloves, crushed
• 2 lbs boneless pork loin, trimmed and cut in 1/2 inch cubes
• 1 cup chicken broth
• 4 cups baking potatoes, cut in 1/2 inch cubes
• 3⁄4 teaspoon salt
• 1 (28 ounce) can diced tomatoes, undrained
• fresh cilantro (optional)

directions

1. Heat first 7 ingredients in a dry skillet over medium heat about 3 min or til fragrant, stirring often.
2. Transfer to blender or food processor; add onion, vinegar, ginger, sugar, and garlic; process 2 min or til well blended.
3. Combine pork and spice mixture in a glass bowl, tossing to coat. Cover and chill 30 minutes.
4. Heat a Dutch oven over med heat.
5. Coat pan with cooking spray.
6. Add half of pork mixture; cook 5 min or til pork begins to brown, stirring often.
7. Transfer to bowl.
8. Repeat process with cooking spray and remaining pork.
9. Add broth to pan, scraping up brown bits.
10. Add pork mixture to pan.
11. Stir in potato, salt and tomatoes; bring to a boil.
12. Cover, reduce heat and simmer 1 hour or until potato is cooked and pork is tender, stirring occasionally.
13. Garnish with cilantro.

Reviews

[A la Carte]

Hi Kitchenslave03! I found this in CL too, and I liked it a lot, and was going to post too. I did find the sauce delish, but a little thin, so the next time I added about 1/2 cup cream at the end (you could easily use fat free 1/2 and 1/2 to keep this low cal). And I added about 1/3 cup golden raisins about 45 mins into the simmering. To add to the "heat" I used red pepper flakes instead of the ground red pepper. This all made it a bit more rich and spicy. Next time I would double the sauce too, so I'll have lots left over to use on a grilled chicken breast the next day for lunch!