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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 7 |
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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.
| Ingredients:
2 Pound(s) Pork Shoulder; Boneless, *
1/4 Cup(s) Unbleached Flour
1/2 Cup(s) Tomatoes; Medium, *
1/2 Cup(s) Onion; Chopped, 1 Medium
2 Bacon; Slices, cut up
1/2 Cup(s) Cucumbers; Medium *
2 Tablespoon(s) Onion; Chopped, 1 small
2 Tablespoon(s) Lime Juice
2 Tablespoon(s) Chicken Bouillon; (Dry)
1 Teaspoon(s) Oregano Leaves; Dried
1/2 Teaspoon(s) Green chili salsa
1/4 Teaspoon(s) Pepper
4 Cup(s) Tomatoes; Chopped, 4 Medium
2 Cup(s) Potatoes; Diced **
1/2 Cup(s) Dairy Sour Cream |
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