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
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.