Spiced Pork Stew
|Onions||2 Medium, cut into eighths|
|Raisins||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Dried bay leaf||1|
|Cinnamon stick||2 Inch (1 Long Piece)|
|Boneless pork leg||2 Pound, trimmed of fat and cut into 1 inch cubes|
|All purpose flour||3 Tablespoon|
|Ground cumin||2 Teaspoon|
|Firmly packed brown sugar||2 Tablespoon|
|Dry red wine/Chicken broth||1 Cup (16 tbs)|
|Canned tomato paste||6 Ounce (1 Can)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
In a 3-quart or larger electric slow cooker, combine onions, raisins, garlic, bay leaf, and cinnamon stick.
Coat pork cubes with flour, then add to cooker and sprinkle with cumin and sugar.
In a small bowl, mix wine, tomato paste, and vinegar; pour over pork.
Cover and cook at low setting until pork is very tender when pierced (7 1/2 to 8 1/2 hours).
Skim and discard fat from stew, if necessary.
Season to taste with salt.