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Ingredients:
• 1 lb (450g) pork shoulder, cut into cubes
• 4 large potatoes, peeled and diced
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
Instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
2. In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the spices: cumin, paprika, turmeric, coriander, and cinnamon. Cook for another minute until fragrant.
4. Add the diced tomatoes and chicken broth, stirring to combine. Return the pork to the pot, bring to a simmer, then reduce heat to low. Cover and cook for about 30 minutes.
5. Add the potatoes to the pot, cover, and cook for another 20-25 minutes, or until the potatoes are tender and the pork is cooked through.
6. Season with salt and pepper to taste. Garnish with chopped cilantro if desired.
7. Serve hot with your favorite side, like rice or bread.