Ingredients

1 lb (500 g) Ontario pork leg, boneless, cut in 1 inch (2.5 cm) cubes

1 Tbsp (15 mL) vegetable oil

1 large onion, thinly sliced

1 clove garlic, minced

2 Tbsp (25 mL ) EACH paprika & all-purpose flour

¼ tsp (1 mL) EACH salt, sugar and cayenne

1 cup (250 mL) chicken broth

6 plum or 4 regular tomatoes, seeded and chopped

1 large green pepper, coarsely chopped

⅓ cup (75 mL) regular or no fat sour cream

Directions

In a large skillet, over medium high, brown pork about 6 minutes in oil; remove from pan and keep warm.

Add onions and garlic to the pan and sauté until softened, about 5 minutes. Turn heat down to medium. Sprinkle onions with paprika and cook for 1 minute. Combine flour, salt, sugar and cayenne and sprinkle over onions. Stir well.

Stir in broth; bring to a boil, stirring until thickened and bubbly. Add tomatoes, peppers and pork. Cover and simmer, stirring occasionally about 10 minutes until pork is tender.

Remove from heat; stir in sour cream and serve over hot penne noodles.