Spicy Pork Stew

Last night I tried out this recipe for pork stew, but modified it quite a bit. There are no pictures of the food, which is probably for the best because this meal isn't really a looker. The stew turned out really great, though, and it's actually healthy! Here goes my version:

Ingredients:

• 3 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 2-2.5 pounds pork tenderloin, cubed
• 2 medium onions, chopped
• 2 tablespoons oil (olive, canola, vegetable, whatever)
• 2 cans of diced tomatoes (I suppose you could use fresh, too)
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon sugar
• 1/2 teaspoon crushed red pepper
• 1 jalapeno pepper, diced
• Baby carrots, as many as you want
• 5-7 red potatotes
• 1 pound green beans, fresh or frozen
• Corn, fresh or frozen, as much as you want (I used two ears)
• Ground black pepper to taste
• Kosher salt to taste

Preparation:

1. In a large resealable plastic bag, combine flour and cumin. Add pork pieces to plastic bag; shake to coat pork.
2. In a dutch oven (you'll need a big one!), brown meat with onions.
3. Preheat oven to 350 degrees.
4. Stir in undrained tomatoes, the water, salt, ginger, cinnamon, sugar, and crushed red pepper.
5. Stir in carrots, potatoes, green beans, jalapeno, and corn.
6. Bake the stew in the oven with the lid on for an hour and a half or so.
7. Remove dutch oven from oven and heat on med/low on stovetop with lid off for 30-40 minutes, or until sauce begins to thicken.
8. Let stand for 10-15 minutes before serving.

Be warned: this makes a lot of food. It's a bit of a time investment, but I think it'd be great for a lazy Saturday or Sunday afternoon of football and fall weather.

Oh, and I served mine with Martha Stewart cornbread.

Leftover lunchtime!