Indian-Spiced Pork in Tomato Sauce

1 tsp. ground red pepper
1 tsp. cumin seeds
1 tsp. mustard seeds
1/2 tsp. coriander
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/4 tsp. black peppercorns
2 cups chopped onion
3 tbsp. white vinegar
1 tbsp. finely chopped fresh ginger
2 tsp. sugar
6 garlic cloves, crushed
2 lbs. boneless pork loin, trimmed and cut into ½” cubes
1 cup chicken broth
4 cups (1½ lbs.) baking potato, cut into ½” cubes
3/4 tsp. salt
1 28oz. can diced tomatoes, undrained
Chopped fresh cilantro (optional)

Heat first 7 ingredients in a dry skillet over medium heat about 3 minutes or
until fragrant, stirring often. Transfer spice mixture to blender or food
processor; add onion, vinegar, ginger, sugar, and garlic; process 2 minutes
or until well blended.

Combine pork and spice mixture in a glass bowl, tossing to coat. Cover and
chill 30 minutes.

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add half of
pork mixture; cook 5 minutes or until pork begins to brown, stirring often.
Transfer to a bowl. Repeat process with cooking spray and remaining
pork. Add broth to pan, scraping pan to loosen browned bits. Add pork
mixture to pan. Stir in potato, salt, and tomatoes; bring to a boil. Cover,
reduce heat, and simmer 1 hour or until potato is cooked and pork is
tender, stirring occasionally. Garnish with cilantro, if desired.