Reggae Gumbo

Ingredients for 4 servings:
1. 1 lb boneless pork tenderloin, cut into 1-inch cubes
2. 1 teaspoon canola oil
3. 2 cups sliced mushrooms
4. 1 cup chopped onion
5. 2 garlic cloves, minced
6. 1/2 cup chopped celery
7. 1 (28 ounce) can tomatoes, undrained, cut up
8. 1 (5 1/2 ounce) can tomato paste
9. 1 teaspoon ground cumin
10. 1 teaspoon grated gingerroot
11. 3/4 teaspoon dried oregano
12. 1/4 teaspoon salt
13. 1/4 teaspoon black pepper
14. 1/4 teaspoon crushed red pepper flakes
15. 1 cup peeled cubed sweet potato
16. 1 cup sliced okra or 1 cup zucchini
17. 1/4 cup chopped fresh coriander

Directions:
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.

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