Ingredients
- 650 gr tomatoes
- 525 gr pork shoulder
- 300 gr potatoes
- 120 ml dairy sour cream
- 120 ml water
- 120 ml vegetable oil
- 60 gr onion
- 32 gr unbleached flour
- 30 ml orange juice
- 30 ml lime juice
- 30 ml chicken bouillon
- 12 gr cumin seed
- 2 gr oregano leaves
- 1 gr salt
- 1 gr pepper
- 2 slices bacon
Pork shoulder should be cut up into 3 cm cubes. * Potatoes can be pared or unpared. Coat pork with the flour. Heat oil in 25 cm 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.
