Pork with Cumin
Yield
7 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork shoulder
boneless |
|
| ¼ | cup |
unbleached all-purpose flour
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
onions
chopped, 1 medium |
|
| 2 | each |
bacon
slices, cut up |
*
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
orange juice
|
|
| 2 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
chicken broth
(dry) |
|
| 2 | tablespoons |
cumin seeds
|
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | cups |
tomatoes
chopped, 4 medium |
|
| 2 | cups |
potatoes
diced |
|
| ½ | cup |
sour cream
dairy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork shoulder
boneless |
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped, 1 medium |
|
| 2 | each |
bacon
slices, cut up |
*
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
orange juice
|
|
| 3E+1 | ml |
lime juice
|
|
| 3E+1 | ml |
chicken broth
(dry) |
|
| 3E+1 | ml |
cumin seeds
|
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 946 | ml |
tomatoes
chopped, 4 medium |
|
| 473 | ml |
potatoes
diced |
|
| 118 | ml |
sour cream
dairy |
|
Directions
- 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.
