Pork with cumin

Yield: 7 servings

Measure Ingredient
2 pounds Pork Shoulder; Boneless, *
¼ cup Unbleached Flour
½ cup Vegetable Oil
½ cup Onion; Chopped, 1 Medium
2 \N Bacon; Slices, cut up
½ cup Water
2 tablespoons Orange Juice
2 tablespoons Lime Juice
2 tablespoons Chicken Bouillon; (Dry)
2 tablespoons Cumin Seed
1 teaspoon Oregano Leaves; Dried
½ teaspoon Salt
¼ teaspoon Pepper
4 cups Tomatoes; Chopped, 4 Medium
2 cups Potatoes; Diced **
½ cup Dairy Sour Cream

* Pork shoulder should be cut up into 1-inch cubes. ** Potatoes can be pared or unpared.

~--------------------------------------------------------------------- ~-- 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.

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