Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Jaime Harder
Recipe by Cooking Light October 2006

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Credit: Lee Harrelson

Recipe Summary test

Yield:
6 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

383 calories; calories from fat 26%; fat 10.7g; saturated fat 3.9g; mono fat 4.6g; poly fat 0.9g; protein 36.1g; carbohydrates 35.8g; fiber 5g; cholesterol 90mg; iron 3.2mg; sodium 611mg; calcium 93mg.
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