Sopa de Tomate y Cerdo (Pork and Tomato Hot Pot)
Serves 4-6

2 tbsp vegetable oil
1 1/2 lb lean pork, boneless -- cubed
1 lb onions -- peeled
2 tbsp flour
1 cup chicken stock
2 tbsp tarragon vinegar
4 tbsp brown sugar
salt and pepper to taste
1 tsp worcestershire sauce
1 lb carrots -- peeled and chunked
1 jar Arriba! Red Salsa -- (16-ounce)

Heat oil in a large pan.
Brown and sear pork cubes.
Remove from pan.
Fray onions lightly.
Return meat to pan and sprinkle in flour.
Stir over low heat 1 minute.
Gradually blend in stock and vinegar.
Stir in sugar, salt, pepper and Worcestershire.
Add carrots and Arriba! Red Salsa.
Preheat oven to 325 degrees.
Bring mixture to a boil and transfer to a casserole; cover.
Bake 2 hours or until done.