Chipotle Pork Stew with California Prunes

Ingredients

• 1 tablespoon vegetable oil
• 900g well-trimmed boneless pork shoulder, in 1.5-inch cubes
• 1 medium onion, cut into wedges
• 2 cloves garlic, finely chopped
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme leaves
• 800g diced tinned tomatoes, undrained
• 1 cup orange juice
• 1 to 2 canned chipotle chilles (in adobo sauce), finely chopped,
• adobo sauce reserved from chillies
• 2 medium potatoes cut into 1.5 inch pieces
• 1 cup baby carrots
• 1 cup (about 170g) halved pitted California Prunes