Reggae Gumbo

• 1 lb boneless pork tenderloin, cut into 1-inch cubes
• 1 teaspoon canola oil
• 2 cups sliced mushrooms
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1/2 cup chopped celery
• 1 (28 ounce) can tomatoes, undrained, cut up
• 1 (5 1/2 ounce) can tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon grated gingerroot
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup peeled cubed sweet potato
• 1 cup sliced okra or 1 cup zucchini
• 1/4 cup chopped fresh coriander

1. Heat oil in a large saucepan over medium-high heat; add pork cubes and cook until browned, about 8-10 minutes; add mushrooms, onions, garlic and celery; cook and stir until vegetables are tender, about five minutes.
2. Stir in tomatoes, tomato paste, cumin, ginger root, oregano, salt, pepper and crushed red pepper flakes; bring to a boil.
3. Reduce heat to medium-low; cover and simmer for 45 minutes, stirring occasionally.
4. Stir in sweet potatoes and okra or zucchini; cover and simmer another 30-35 minutes, until pork and potatoes are very tender; stir in coriander during last five minutes of cooking time.
5. Remove from heat and serve.

pork tenderloin, canola oil, mushrooms, onion, garlic, celery, tomatoes, tomato paste, ground cumin, gingerroot, oregano, salt, black pepper, red pepper, okra, fresh coriander

Taken from www.food.com/recipe/reggae-gumbo-215412 (may not work)