Put them together for a hearty Southwestern entree that reminds me of Beef Stroganoff–one of my all-time favorites.
Leave out the fresh cilantro if you must but it makes the dish in my opinion. Have you noticed I pretty much say that about anything containing cilantro? Substitute parsley if you prefer.
- 3 slices bacon, diced
- 1 onion, chopped
- 1 clove garlic, minced
- 2 pounds lean pork
- 2 tablespoons oil
- 1 tablespoon ground cumin
- 1 teaspoon seasoning salt
- 1 teaspoon freshly ground pepper
- 1 cup chicken broth
- ¼ cup lemon juice
- 2 tablespoons flour + ¾ cup water
- ⅓ cup sour cream (I prefer light sour cream)
- 2 tablespoons fresh cilantro, chopped
- Saute bacon in Dutch oven. Remove. Fry onions and garlic in bacon grease until soft. Remove and reserve.
- Cut pork into bite-sized pieces and brown over medium-high heat. Do this in two batches so the pan isn't overcrowded. After you put pieces in the pan, don't turn until well browned on first side. Turn and saute on the other side. You may need to add additional oil for second batch.
- Add bacon, onion and garlic back to pork along with cumin, salt and pepper. Stir in chicken broth and lemon juice. Simmer for 30-45 minutes.
- Whisk flour and water until smooth. Combine with pork and simmer until thickened. Remove from heat and add sour cream. Serve with chopped cilantro.