Pork With Cumin

Recipe Ingredients

2 lbs	908g / 32oz	Pork shoulder, boneless - *
1/4 cup	15g / 0.5oz	Unbleached flour
1/2 cup	118ml	Vegetable oil
1/2 cup	31g / 1.1oz	Onion, chopped - 1 medium
2		Bacon, slices - cut up
1/2 cup	118ml	Water
2 tablespoons	30ml	Orange juice
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Chicken bouillon - (dry)
2 tablespoons	30ml	Cumin seed
1 teaspoon	5ml	Oregano leaves - dried
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
4 cups	250g / 8.8oz	Tomatoes, chopped - 4 medium
2 cups	292g / 10oz	Potatoes - diced **
1/2 cup	118ml	Dairy sour cream

Recipe Instructions

* 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.

Source:
Chile Pepper Magazine - Oct. 1992

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