Indian-Spiced Pork in Tomato Sauce

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)

Preparation

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.