|Pork shoulder roast||1 , trimmed and cut into 1-inch cubes|
|Onions||2 Medium, quartered|
|Cooking oil||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs), divided|
|Tomato paste||3 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Browning sauce||1 Teaspoon|
|Curry powder||3⁄4 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1 Pinch|
|Potatoes||3 Medium, peeled and cut into 1-inch cubes|
|Frozen peas||1 Cup (16 tbs)|
In a Dutch oven or soup kettle over medium heat, cook pork and onions in oil for 10-12 minutes or until pork is browned and onions are soft.
In a bowl, combine 1 cup broth and tomato paste until smooth; add to pork mixture.
Cook, uncovered, for 10 minutes.
Stir in vinegar, browning sauce and seasonings; cook, uncovered, for 15 minutes.
Add potatoes, peas and remaining broth; bring to a boil.
Reduce heat; cover and simmer for 50-60 minutes or until pork and potatoes are tender.