Pork Stew in Clay Pots

Serves 2
¾ lb boneless pork
¾ lb potatoes
1-2 medium carrots
1 onion
2-3 garlic cloves
2 tablespoons vegetable oil
Half teaspoon salt
1 tablespoon tomato paste
2 clay or ceramic oven-proof pots (or baking dishes) about half-quart each

Chop the pork, onion, carrots and garlic.

Transfer to a skillet. 

Add the oil and salt.

Sautee for 10-15 minutes stirring periodically.

Cut the potatoes into large cubes. Divide equally between the two pots.

Place the pots with the potatoes into a preheated oven (400F) for 20 minutes.

When the meat and the vegetables are almost done, add the tomato paste, stir, cook for another minute and take off the stove.

Remove the pots from the oven.  

Divide the contents of the skillet equally between the two pots on top of the potatoes.

Add the water into the pots so that it is about half-inch away from the rim of the pots.

Cover the pots with lids or foil and return to the oven.

Continue cooking for 30 more minutes.

Remove from the oven and serve.