BARLEY & CRANBERRY PORK STEW

So I've read a lot lately about the health benefits of barley--lowers cholesterol, promotes intestinal health, etc, so I've decided to try some new recipes with barley. I'll post any that my family enjoys. You can read about them at http://www.whfoods.com/genpage.php?tname=foodspice&dbid=127#healthbenefits. This is a tasty stew, maybe better suited to fall and winter, but since it snowed here last night, you might be able to squeeze this in before it warms up too much for stew.

1 tablespoon olive oil
2 pounds lean boneless pork, cut into bite-size pieces
1-1/2 cups chopped onion
4 cloves garlic, finely chopped
1 teaspoon cumin seed
salt and pepper to taste
3 large potatoes cut in small pieces
2 carrots, peeled and thinly sliced
2 bay leaves
3 cups water
1 cup white wine
2 cans chicken broth
1 can tomatoe sauce
1/2 cup uncooked pearl barley
2/3 cup dried cranberries

In 6-quart pan with cover, heat oil over medium-high heat. Add pork cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch). Remove each batch from pan and set aside. Add onion and garlic to pan; cook, stirring, for 4 minutes. Season with cumin salt and pepper. Stir in sliced potatoes and carrots; cook for 4 minutes. Mix in bay leaves, water, wine, chicken broth, tomatoes, and barley. Bring mixture to a boil. Reduce heat to low, cover and cook for 30 minutes. Stir in cranberries. Cook for 15 to 20 minutes longer. Remove bay leaves. Serve in soup bowls. Makes 8 servings.

Delicious with crusty rolls or bread!