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Mexican Pork Roast

RG

Ingredients

  • 2 tablespoons vegetable oil
  • 1 (2 1/2 to 3 pound) boneless pork roast
  • 2 onions, sliced
  • 3 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup water
  • 3 to 4 medium-size carrots, peeled and cut into 1-inch lengths
  • 1 large sweet red pepper, cut into thin strips
  • 6 small red-skinned potatoes
  • 1 (10 ounce) box frozen peas, thawed
  • Fresh cilantro (for garnish)

Instructions

  1. Heat oven to 375 degrees F.
  2. Mix oil, onions, garlic, chili powder, salt, cumin, cayenne, tomatoes and water in 13 x 9-inch roasting pan. Place pork in pan.
  3. Bake, covered, for 1 1/2 hours.
  4. Add carrots, red pepper and potatoes. Cover and continue baking for 40 minutes, until vegetables are fork-tender and pork internal temperature registers at least 160 degrees F.
  5. Add peas; stir to heat.
  6. To serve, arrange vegetables around meat on the platter. Spoon on the tomato sauce from pot. Garnish with cilantro.



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