Title: Pork with Cumin
Categories: Mexican Pork
Yield: 7 Servings
2 | lb | Pork Shoulder; Boneless, * |
1/4 | c | Unbleached Flour |
1/2 | c | Vegetable Oil |
1/2 | c | Onion; Chopped, 1 Medium |
2 | | Bacon; Slices, cut up |
1/2 | c | Water |
2 | tb | Orange Juice |
2 | tb | Lime Juice |
2 | tb | Chicken Bouillon; (Dry) |
2 | tb | Cumin Seed |
1 | ts | Oregano Leaves; Dried |
1/2 | ts | Salt |
1/4 | ts | Pepper |
4 | c | Tomatoes; Chopped, 4 Medium |
2 | c | Potatoes; Diced ** |
1/2 | c | Dairy Sour Cream |
* Pork shoulder should be cut up into 1-inch cubes. ** Potatoes can be
pared or unpared.
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Coat pork with the flour. Heat oil in 10-inch skillet until hot. Cook and
stir pork in oil over medium heat until brown. Remove pork with slotted
spoon and drain. Cook and stir onion and bacon in the same skillet until
bacon is crisp. Stir in the pork and the remaining ingredients except the
sour cream. Heat to boiling, then reduce heat. Cover and simmer until pork
is done, about 45 minutes. Stir in sour cream and heat until hot. Serve.