Ingredients:
2 tablespoons canola oil
3 -4 cloves minced garlic
1 cup chopped onions
1/2 cup chopped red bell peppers
1/2 cup chopped carrots
1 lb pork tenderloins, cut into 1/2 inch cubes
1/2 tablespoon paprika
1/2 tablespoon granulated sugar
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper ( more or less to taste)
1 quart chicken stock
1 cup creamy peanut butter
salt and pepper
Directions:
In a large saucepan, heat the canola oil over medium heat.
Add the garlic, onion, bell pepper, and carrots.
Saute about 2 minutes, stirring often.
Add the pork, paprika, sugar, cumin, and cayenne pepper.
Add salt and pepper to taste.
Brown the pork on all sides.
Add the chicken stock, scraping the bottom and sides of the pan to deglaze it.
Add the peanut butter and bring to a boil, stirring constantly.
Reduce the heat and simmer, stirring occasionally, for about 25 minutes until the pork is tender.
Serve with rice.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.