Theresa's Pork Loin Stew.

Autumn is the time of year to break out the soup pot. I made this Pork Loin stew that starts with a Cajun rue. I like a nice warm boot brown for my rue.

1 - 2 cubed Pork loin (browned after being dredged in a lil flour)
1/4 cup of bread flour
1/4 cup of oil
1 medium onion (chopped)
1 celery stalk (diced)
1 large red bell pepper
1 cup of chopped carrot
3-4 small potatos (diced)
Seasoned with herbs salt and pepper to taste.
1 large can of diced tomatoes
1 large container of chicken stock (or enough to cover meat)

Make the rue. When rue is the color you desire add "the trinity" (onions/peppers/celery) Let all that sweat. Add browned Pork. Add stock and tomatoes. Add potatoes and carrots after all has simmered for 45 min.

Serve with rice of just as is.