Indian-Spiced Pork in Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pita bread or basmati rice would be good with this saucy dish. Toasting the whole spices before adding them to the other ingredients intensifies their flavors. Ingredients:
1 teaspoon ground red pepper |
1 teaspoon cumin seeds |
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 chopped onion (1 medium) |
3 tablespoons white vinegar |
1 tablespoon finely chopped fresh ginger |
2 teaspoons sugar |
6 garlic cloves, crushed |
2 pounds boneless pork loin, trimmed and cut into 1/2-inch cubes |
cooking spray |
1 cup fat-free, less-sodium chicken broth |
4 cups (1 1/2 pounds) baking potato, cut into 1/2-inch cubes |
3/4 teaspoon salt |
1 (28-ounce) can diced tomatoes, undrained |
chopped fresh cilantro (optional) |
Directions:
1. Heat first 7 ingredients in a dry skillet over medium heat about 3 minutes or until fragrant, stirring often. Transfer spice mixture to blender or food processor; add onion, vinegar, ginger, sugar, and garlic; process 2 minutes or until well blended.
2. Combine pork and spice mixture in a glass bowl, tossing to coat. Cover and chill 30 minutes.
3. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add half of pork mixture; cook 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; bring to a boil. Cover, reduce heat, and simmer 1 hour or until potato is cooked and pork is tender, stirring occasionally. Garnish with cilantro, if desired.
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