2 lb Pork Shoulder; Boneless, *
1/2 c  Vegetable Oil
2    Bacon; Slices, cut up
2 tb Orange Juice
2 tb Chicken Bouillon; (Dry)
1 ts Oregano Leaves; Dried
1/4 ts Pepper
2 c  Potatoes; Diced **
1/4 c  Unbleached Flour
1/2 c  Onion; Chopped, 1 Medium
1/2 c  Water
2 tb Lime Juice
2 tb Cumin Seed
1/2 ts Salt
4 c  Tomatoes; Chopped, 4 Medium
1/2 c  Dairy Sour Cream

* 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.