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Title: Pork with Cumin
Categories: Mexican Pork
Yield: 7 Servings

2lbPork Shoulder; Boneless, *
1/4cUnbleached Flour
1/2cVegetable Oil
1/2cOnion; Chopped, 1 Medium
2 Bacon; Slices, cut up
1/2cWater
2tbOrange Juice
2tbLime Juice
2tbChicken Bouillon; (Dry)
2tbCumin Seed
1tsOregano Leaves; Dried
1/2tsSalt
1/4tsPepper
4cTomatoes; Chopped, 4 Medium
2cPotatoes; Diced **
1/2cDairy 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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