Ingredients

2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces

3/4 teaspoon salt

1 to 3 tablespoons vegetable oil

1 onion, chopped

1 green bell pepper, chopped

1 celery rib, chopped

1 large garlic clove, minced

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1/8 teaspoon cayenne

2 cups water

4 plum tomatoes (3/4 pounds total), peeled (see cooks' note, below) and chopped, or 1 (14- to 16-oz) can whole tomatoes, drained and chopped

1 1/2 pounds firm-ripe Fuyu persimmons, peeled, seeded if necessary, and cut into 1/4-inch-thick wedges

1/2 cup chopped scallion greens

• Accompaniment: cooked white rice

Description

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