Pork Cutlets with Garden Vegetables

1½ lbs. pork cutlets
2 tsp. oil
2½ cups peeled, chopped fresh tomatoes
1 8oz. can tomato sauce
½ cup chopped onion
¼ cup chopped fresh chilies or 4oz. can diced green chiles
1 garlic, minced
2 tbsp. fresh lime juice
½ tsp. salt
¼ tsp. cumin
1 cup julienne-cut carrots
1 cup julienne-cut zucchini
¼ cup raisins
¼ cup slivered almonds

Heat oil in nonstick frying pan. Brown pork over medium high heat. Stir in
tomatoes, tomato suave, onion, chilies, garlic, lime juice, salt and cumin.
Cover; simmer 20 minutes. Stir in carrots, zucchini and raisins.
Cover; simmer 10 minutes longer or until vegetables are tender. Stir in almonds.

Makes 6 servings