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Ingredients:
- 1 cup chopped onion
- 2 tablespoons vegetable oil
- 1 to 1 1/2 pound pork tenderloin, coarsely chopped
- 1/2 teaspoon chili powder
- 2 cloves garlic, minced
- 1 1/2 teaspoons paprika, sweet Hungarian
- 1 tablespoon flour
- 1 cup chicken broth
- 3 medium tomatoes, chopped, or 1 can (14.5 ounces) tomatoes, diced
- 1 tablespoon tomato paste
- 1 red bell pepper, chopped
- 1/2 cup sour cream or plain yogurt
- salt and pepper, to taste
Preparation:
In a heavy skillet over medium heat, saute the onions for 5 minutes in the
oil. Add the pork and saute until browned. Mix in chili powder, garlic,
and paprika and cook for 2 or 3 minutes more while stirring and scraping
up bits from the bottom. Sprinkle the flour over the mixture and stir in;
cook another 2 or 3 minutes. Stir in chicken broth a little at a time;
mix well. Stir in tomatoes, tomato paste, and red pepper. Cover and simmer
gently until the meat is cooked through, about 1 to 1 1/2 hours. Stir
occasionally.
Pour about 1/2 cup of cooking liquid into a bowl and blend in the sour cream or yogurt.
Remove pork mixture from heat and add yogurt mixture; stir gently to combine.
Season to taste with the salt and pepper and heat through. Do not boil.
Serve with hot cooked rice or noodles.
Serves 4.
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