KitchenMagician's Recipe

PORK - MEXICAN TABLECLOTH STAINER

Category: Pork Casseroles

Makes 6 servings.

4 lb. boneless pork, cut into 1 x 4-inch pieces
1/2 c. flour
2 T. vegetable oil
2 T. butter
1 onion, chopped
2 cloves garlic, crushed
1 T. slivered almonds
1 T. sesame seeds
1 med. red pepper, chopped
1 med. green pepper, chopped
1 16-oz. can stewed tomatoes
1 c. chicken stock
1/4 c. sugar
3 T. chili powder
1 1/2 tsp. ground cinnamon
3 whole cloves
1 bay leaf
1 med. sweet potato
1 apple, peeled, cored and chopped
1 c. pineapple chunks

Dredge pork with flour; shake off excess. Heat oil and butter in a large saute pan.
Brown porkand remove from pan.
Saute onion, garlic, nuts, seeds and peppers until onion is transparent.
Add tomatoes and simmer until tender.
Remove from heat and cool. Pour into blender or food processor and puree.
In large pot, combine sauce, pork, stock, sugar and spices. Cook for 30 minutes.
Cut sweet potato into large chunks and add to pot. Cook for 15 minutes.
Stir in apple and pineapple. Heat through.
Serve with rice and warm tortillas.