Southwestern Pork Stew - cooking recipe

Ingredients

1 lb. lean pork
1 1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. ground red pepper
2 tsp. vegetable oil
1 3/4 c. chopped onion (coarse)
1 c. (3/4-inch) bell pepper pieces
2 cloves garlic, minced
3 c. peeled, cubed potato
1 c. V-8 juice
1/2 c. water
1 (14 1/2 oz.) can Mexican-style stewed tomatoes, undrained
1 (10 oz.) pkg. frozen corn, thawed and drained
chopped fresh cilantro (optional)

Preparation

Trim fat from pork.
Cut pork into 3/4-inch cubes. Combine next 4 ingredients in a large Ziploc bag.
Add pork and shake to coat.
Heat oil in Dutch oven over medium heat.
Add pork and cook 5 minutes. Add onion, bell pepper and garlic.
Saute 3 minutes. Stir in potato and next 3 ingredients.
Bring to a boil. Cover, reduce heat and simmer 25 minutes.
Stir in corn.
Cover and simmer 35 minutes.
Ladle stew into bowls and garnish with cilantro.