Preparation Time: 1 hour
16 ounces pork tenderloin (cut into chunks)
2/5 cup flour
4/5 tsp chili powder
2/5 tsp garlic powder
3/5 tsp cumin
1 1/5 onions (roughly chopped)
2/5 lb carrot (baby, about 5 cups)
1 1/5 bell peppers (sliced)
1 chili (anaheim, seeded and chopped)
1/2 chipotle chile (adobo)
1 sweet potato (washed and cut into large chunks)
1 zucchini (quartered and cut into large chunks)
2 ½ cups chicken broth
1 1/5 teaspoons garlic (minced)
1 cup macadamia nut oil
1 cup brown rice
- Mix flour with next 4 ingredients. Shake the pork in the flour mixture. Heat oil and brown pork on all sides. This may need to be done in batches to do it right. Remove pork and set aside.
- Put onions into pan and saute for 3 minutes. Add chiles and bell peppers. Saute for 5 more minutes. Add carrots, garlic and meat. Add broth. Bring to a boil and reduce heat to simmer, cover. Cook for 30 minutes with brown rice.
- Add potatoes for 15 minutes and cook.
- Add zucchini and cook until the potatoes are cooked to taste.