Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pork Shoulder; Boneless, * 2 tb Chicken Bouillon; (Dry)
1/4 c Unbleached Flour 2 tb Cumin Seed
1/2 c Vegetable Oil 1 ts Oregano Leaves; Dried
1/2 c Onion; Chopped, 1 Medium 1/2 ts Salt
2 Bacon; Slices, cut up 1/4 ts Pepper
1/2 c Water 4 c Tomatoes; Chopped, 4 Medium
2 tb Orange Juice 2 c Potatoes; Diced **
2 tb Lime Juice 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.

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