Caribbean Pork Stew With Peppers

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless pork loin, cut into 1-inch pieces
1 medium yellow onion, chopped
1 medium green bell pepper , cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 1/4 cups orange juice

In a large resealable food storage platsic bag, place flour, salt and pepper.  Add pork; sela bag and shake to coat.  In 12-inch skillet, heat oil over medium-high heat.  Brown pork cubes in oil on all sides, working in batches if necessary.

Spray 31/2 to 4-quart slow cooker with cooking spray.  With slotted spoon, remove pork from skillet to slow cooker.  Stir in all remaning ingredients.

Cover; cook on Low heat setting 6 to 8 hours.   Serve over cooked rice.
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