Source: The Old Farmer’s Almanac
Yield: 4 servings
- Pork tenderloin, cubed: 8 Ounces
- Flour, seasoned with salt and pepper: 1/4 Cups
- Olive oil: 2 Tablespoons
- Medium onion, chopped: 1 Each
- Clove garlic, minced: 1 Each
- Medium bell pepper, seeded and chopped: 1 Each
- Cumin: 1 Teaspoons
- Dried oregano: 1 Teaspoons
- Dried rosemary: 1 Teaspoons
- Chicken stock: 2 Cups
- New potatoes, cut in chunks: 1/2 Pounds
- 14-ounce can whole tomatoes, drained and coarsely chopped: 1 Each
- Salt and freshly ground black pepper to taste: 2 Pinches
Coat meat in seasoned flour and saute in oil until browned. Remove from pot and reserve.
Add onion, garlic, and bell pepper to same pot and saute until soft but not brown. Mix in spices and continue cooking for another minute; then add the stock. Bring to a boil, add potatoes, and reduce heat to a simmer. Continue cooking until the potatoes are barely tender, then add the coarsely chopped tomatoes and reserved pork.
Continue cooking for another minute or two to heat up the pork and tomatoes. Adjust seasonings to taste.