Indian-Spiced Pork in Tomato Sauce

Ingredients

• 1.5 pounds baking potato cut into 1/2-inch cubes
• 0.3 teaspoon peppercorns black
• 2 pounds pork loin boneless trimmed cut into 1/2-inch cubes
• 28 ounce canned tomatoes diced undrained canned
• 1 teaspoon cumin seeds 
• 1 cup less-sodium chicken broth fat-free
• 1 tablespoon ginger fresh finely chopped
• 6  garlic cloves crushed
• 0.5 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground pepper red
• 1 teaspoon mustard seeds 
• 2 cups onion chopped (1 medium)
• 0.8 teaspoon salt 
• 2 teaspoons sugar 
• 3 tablespoons vinegar white

Equipment

• food processor
• bowl
• frying pan
• blender
• dutch oven

Directions

1. Heat first 7 ingredients in a dry skillet over medium heat about 3 minutes or until fragrant, stirring often.
2. Transfer spice mixture to blender or food processor; add onion, vinegar, ginger, sugar, and garlic; process 2 minutes or until well blended.
3. Combine pork and spice mixture in a glass bowl, tossing to coat. Cover and chill 30 minutes.
4. Heat a Dutch oven over medium heat. Coat pan with cooking spray.
5. Add half of pork mixture; cook 5 minutes or until pork begins to brown, stirring often.
6. Transfer to a bowl. Repeat process with cooking spray and remaining pork.
7. Add broth to pan, scraping pan to loosen browned bits.
8. 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.
9. Garnish with cilantro, if desired.