Indian-Spiced Pork in Tomato Sauce
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.
Yield: 6 servings (serving size: about 1 1/2 cups)
Ingredients
- 1 teaspoon ground red pepper
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black peppercorns
- 2 cups chopped onion (1 medium)
- 3 tablespoons white vinegar
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons sugar
- 6 garlic cloves, crushed
- 2 pounds boneless pork loin, trimmed and cut into 1/2-inch cubes
- Cooking spray
- 1 cup fat-free, less-sodium chicken broth
- 4 cups (1 1/2 pounds) baking potato, cut into 1/2-inch cubes
- 3/4 teaspoon salt
- 1 (28-ounce) can diced tomatoes, undrained
- Chopped fresh cilantro (optional)
Preparation
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.
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.
Nutritional Information
- Calories:
- 383 (26% from fat)
- Fat:
- 10.7g (sat 3.9g,mono 4.6g,poly 0.9g)
- Protein:
- 36.1g
- Carbohydrate:
- 35.8g
- Fiber:
- 5g
- Cholesterol:
- 90mg
- Iron:
- 3.2mg
- Sodium:
- 611mg
- Calcium:
- 93mg
Member Ratings and Reviews
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After browning the meat, I put everything into my slow cooker, set to low, for 8 hours. While the meat was wonderfully tender and the potatoes soft but still held together, I was not particularly jazzed by the recipe. Nothing special in my mind...04/07/08
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This was a great recipe. I did change it some however. I used butternut squash insead of the potatoes because I already had them cut up from a previous recipe. I also added red lentils the last 30 minutes of cooking time. This added some depth to the stew. I also added lowfat yogurt as a garnish along with the cilantro. Great cool weather meal.
10/28/06





