Lee Harrelson
6 servings (serving size: about 1 1/2 cups)

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.

Lycopene count: 13 milligrams per serving.

How to Make It

Step 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.

Step 2

Combine pork and spice mixture in a glass bowl, tossing to coat. Cover and chill 30 minutes.

Step 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.

You May Like

Ratings & Reviews

frances99's Review

July 20, 2014
This was just so-so. The spicing did not taste that authentic, the outcome was soupy, and it was not worth the time put into it in my opinion. I think you would do better with other recipes on this site.

EllenDeller's Review

August 19, 2012
This is very delicious and a good thing to cook when you're going to be puttering around near the kitchen to check on the progress. I made this exactly as written except that I used yukon gold potatoes. Served over white basmati rice with steamed green beans and some plain yogurt. It's pungent and spicy, but that's the way we like it.