Ingredients
½ lb of pork loin, cubed
3 tbsp of flour
2 tbsp of olive oil
1 medium onion, chopped
1 garlic clove, minced
1 red pepper, chopped
1 tsp of cumin
1 tsp of dried oregano
1 tsp of dried rosemary
2 cups of chicken or vegetable stock
1⁄2 lb of Yukon or Idaho potato
1 can (14 oz) of whole tomatoes, drained
salt and pepper
Directions
Coat pork tenderloin in flour, salt, and pepper. Sauté the pork in olive oil until brown. Remove from heat. Set aside.
In the same saucepan, add garlic, onion, and bell pepper. Sauté until soft be careful not to burn.
Stir in the rest of the spices. Cook for an additional minute.
Add the stock. Bring it to a boil uncovered.
Add potatoes, and reduce heat. Continue cooking until the potatoes are tender.
Add diced tomatoes and the reserved pork from earlier.
Cook for another 5- 7 minutes minutes. Adjust the seasoning to taste.
