Ingredients

• 2 T vegetable oil
• ¼ cup all-purpose flour
• 1 to 1 ½ T chili powder, depending upon the level of the desired spiciness
• ½ tsp. salt
• ¼ tsp. coarse ground black pepper
• 2 lbs. boneless lean pork, trimmed of fat and cut into 1-inch cubes (I used a boneless pork loin rib end roast)
• 1 Vidalia or sweet onion, chopped
• 2 cloves garlic, minced
• 1 - 28 ounce can diced tomatoes, undrained
• 1 ½ cups all-natural vegetable broth
• 2 large sweet potatoes, peeled and diced into ½ inch pieces
• ¼ cup peanut butter, smooth or chunky

Directions

In large Dutch oven, heat oil on low to medium heat. In a plastic bag combine flour, chili powder, salt, and pepper. Add meat; close the bag and shake to coat with flour mixture.

Add half of the meat to Dutch oven and brown for five minutes, stirring to brown all sides. Remove to a platter and repeat with remaining meat.

Add additional 1 tablespoon of oil if necessary to pot. Add onions to Dutch oven and sauté for five minutes. Add garlic and sauté for 1 minute. Don't let the garlic burn.

Return the browned meat and any juices to the pot and add tomatoes with their juice and the vegetable broth. Bring to a boil and then reduce heat. Cover and simmer for one-hour stirring occasionally. Stir in sweet potatoes and cover and cook an additional half-hour. Thoroughly stir in peanut butter. Remove cover and simmer on low for another 5-10 minutes, or until potatoes are tender and sauce thickens.

Serve over hot cooked egg noodles or rice. Makes six servings.