Mexican Pork Roast

2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) boneless pork roast
2 onions, sliced
3 cloves garlic, chopped
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes
1/2 cup water
3 to 4 medium-size carrots, peeled
    and cut into 1-inch lengths
1 large sweet red pepper, cut into thin strips
6 small red-skinned potatoes
1 (10 ounce) box frozen peas, thawed
Fresh cilantro (for garnish )

Preheat oven to 375 degrees F.

Mix oil, onions, garlic, chili powder, salt, cumin, cayenne, tomatoes and water in 13 x 9-inch roasting pan. Place pork in pan. Bake, covered, for 1 1/2 hours.

Add carrots, red pepper and potatoes. Cover and continue baking for 40 minutes, until vegetables are fork-tender and pork internal temperature registers at least 160 degrees F.

Add peas; stir to heat.

To serve, arrange vegetables around meat on the platter. Spoon on the tomato sauce from pot. Garnish with cilantro.

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