Mexican Pork Roast

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.