Ingredients
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1/4 teaspoon salt
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1 lb boneless pork tenderloin, cut into 1-inch cubes
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1 teaspoon canola oil
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2 cups sliced mushrooms
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1 cup chopped onion
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2 garlic cloves, minced
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1/2 cup chopped celery
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1 (28 ounce) can tomatoes, undrained, cut up
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1 (5 1/2 ounce) can tomato paste
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1 teaspoon ground cumin
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1 teaspoon grated gingerroot
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3/4 teaspoon dried oregano
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1/4 teaspoon black pepper
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1/4 teaspoon crushed red pepper flakes
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1 cup sliced okra or 1 cup zucchini
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1/4 cup chopped fresh coriander
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1 cup peeled cubed sweet potato
Instructions
- Heat oil in a large saucepan over medium-high heat; add pork cubes and cook until browned, about 8-10 minutes; add mushrooms, onions, garlic and celery; cook and stir until vegetables are tender, about five minutes.
- Stir in tomatoes, tomato paste, cumin, ginger root, oregano, salt, pepper and crushed red pepper flakes; bring to a boil.
- Reduce heat to medium-low; cover and simmer for 45 minutes, stirring occasionally.
- Stir in sweet potatoes and okra or zucchini; cover and simmer another 30-35 minutes, until pork and potatoes are very tender; stir in coriander during last five minutes of cooking time.
- Remove from heat and serve.