Mexican Green Chile Pork Stew

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1/2 cup blanched slivered almonds

2 tablespoons olive oil

2 1/2 teaspoons whole cumin seeds

1 large white onion, chopped

2 large poblano chile peppers, halved, seeded, and chopped

2 carrots, sliced

3 cloves garlic, minced

12 ounces pork tenderloin, cut into 3/4" cubes

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 pound plum tomatoes, chopped

3/4 cup reduced-sodium, fat-free chicken broth

2 zucchini, halved and sliced

1 sweet potato, peeled and chopped

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