Sour Cream and Cumin Pork

pork sour cream postP ork loin, Bacon, Cumin, Sour cream, Cilantro …a few of my favorite things.

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.

top down close up sour cream pork


Sour Cream and Cumin Pork
Recipe type: Entree
Serves: 4-5
Creamy sauteed pork in a sour cream gravy with cumin and cilantro
  • 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
  1. Saute bacon in Dutch oven. Remove. Fry onions and garlic in bacon grease until soft. Remove and reserve.
  2. 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.
  3. 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.
  4. Whisk flour and water until smooth. Combine with pork and simmer until thickened. Remove from heat and add sour cream. Serve with chopped cilantro.

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{ 7 comments… read them below or add one }

Maggie April 25, 2012 at 8:31 pm

Wonderful combination of flavors. The lemon was a great way to offset cumin that sometimes can seem a little heavy. Serendipity for me. I had pulled pork remaining and thought that something with cumin might be nice and luckily google gave me this site with this great recipe. I simmered my already cooked pulled pork in the broth for 20 minutes. I added left over grilled zucchini, cut, for the last part of the simmering instead of using with noodles or rice because my guys are off carbs. Great! I used up left over zucchini, left over cilantro, left over sour cream, left over pork and had everything else on hand. Quick meal in no time plus a cleaner fridge. This is going to be a regular at our house for using up the pulled pork. Can’t wait to try some of the other creative flavor combos I’ve seen on yor blog.


EternalSunshine July 9, 2011 at 10:36 am

We have this cookbook and have been making this recipe for years. It’s a MAJOR favorite, and my Husband, who doesn’t care for rice, likes his in tortillas instead. It’s a nice variation.


Zoe B July 10, 2010 at 6:56 pm

I just stummbled across your site and I’m very impressed! I made this for my family tonight, EXCELLENT! 🙂



Linda March 11, 2010 at 2:28 pm

I’m putting you on my ‘favorites list’ ! Wow! Yum!


Kathleen March 5, 2010 at 1:18 am

OOooooo Yummy!


Sandy March 4, 2010 at 10:50 am

This looks super delish! This is something my family will love. I like the suggestion of rice or noodles. I will be printing the reipe today. Very elegant but easy. I can see this with sides of baby carrots, salad, rolls and your Microwavable custard pie. Yum. You’re awesome!


Debbie March 4, 2010 at 8:22 am

This looks great! Will definitely have to try!!


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