Spiced Pork Stew
|All purpose flour||3 Tablespoon|
|Ground cumin||1 Teaspoon|
|Boneless pork shoulder||2 Pound, trimmed of fat and cut into 3/4-inch pieces|
|Onion||1 Medium, chopped|
|Cooking oil||2 Tablespoon|
|Canned diced tomatoes||29 Ounce (2 Cans Of 14 1/2 Ounce Each)|
|Water||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Carrots||2 Medium, sliced|
|Red potatoes||2 Medium, chopped|
|Sweet potato||1 Medium, peeled and chopped|
|Frozen cut green beans||2 Cup (32 tbs) (Loose Pack)|
|Snipped fresh cilantro/Parsley||2 Tablespoon|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
1. In a resealable plastic bag, combine flour and cumin. Add pork pieces to plastic bag; shake to coat pork. In a 4- to 5-quart Dutch oven, cook meat and onion, half at a time, in hot oil until meat is browned. Drain off fat. Return all pork and onion to the Dutch oven.
2. Preheat oven to 350°F. Stir in undrained tomatoes, the water, salt, ginger, cinnamon, sugar, and pepper. Stir in carrots, red potatoes, sweet potato, and green beans. Bring mixture just to boiling.
3. Cover and bake about 1 hour and 20 minutes or until meat and vegetables are tender. Sprinkle individual servings with cilantro or parsley. If desired, serve with yogurt.