2 LB boneless pork shoulder cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 cup vegetable oil
1/2 cup chopped onion
2 slices bacon cut into pieces
1/2 cup water
2 TBS orange juice
2 TBS lime juice
2 TSP instant chicken bouillon
2 TSP cumin seed
1 TSP dried oregano leaves
1/2 TSP salt
1/4 TSP pepper
4 cups chopped tomatoes
2 diced medium potatoes
1/2 cup sour cream

Coat pork with flour. Heat oil in skillet until hot.
Cook and stir pork in oil over medium heat until brown.
Remove pork with slotted spoon and allow to drain.
Cook and stir onion and bacon in same sillet until bacon is crisp.
Stir in bacon and remaining ingredients except sour cream.
Heat to boliing then reduce heat.
Cover and simmer 3 hours.
Stir in sour cream and reheat if necessary.