• 2 lbs. boneless pork sirloin roast, cut into 1 inch cubes
• 1-3/4 cups canned stewed tomatoes, undrained and chopped
• 1-1/2 cups water
• 3 cups red potatoes, peeled and cubed
• 2 cups onion, thinly sliced
• 2 cups carrot, thinly sliced
• 1 tsp. crushed red pepper
• 1 tsp. dried oregano
• 1 tsp. cumin seeds, toasted

Combine all ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover. Cook 25 minutes longer, or until vegetables are tender.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 240, fat 6.1g, 23% calories from fat, cholesterol 71mg, protein 27.4g, carbohydrates 18.5g, fiber 2.8g, sugar 5.8g, sodium 169mg, diet points 5.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 0.6, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wines are: Burgundy, Chardonnay, or Riesling.