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1 1\/2 \u00a0\u00a0pounds\u00a0boneless pork sirloin steaks with bone\u00a0cut into 1 inch pieces<\/p>\n
3\/4\u00a0teaspoon\u00a0salt\u00a0more to taste<\/p>\n
3\/4\u00a0teaspoon\u00a0cumin<\/p>\n
3\/4\u00a0teaspoon\u00a0fresh cracked pepper<\/p>\n
1\u00a0cup\u00a0of water<\/p>\n
2\u00a0tablespoons\u00a0avocado or grapeseed oil\u00a0or traditional pork lard!<\/p>\n
2\u00a0cloves\u00a0garlic\u00a0sliced<\/p>\n
1\u00a0cup\u00a0white onion\u00a0diced<\/p>\n
1\/2\u00a0cup\u00a0red bell pepper\u00a0sliced into 1\/2 inch pieces<\/p>\n
1\/2\u00a0green bell pepper\u00a0sliced into 1\/2 inch pieces<\/p>\n
3\u00a0large roma or vine ripe tomatoes\u00a0roughly chopped<\/p>\n
1\u00a0tsp\u00a0tomato\/chicken bouillon(if using)\u00a0knorr brand<\/p>\n
1\/2\u00a0tsp\u00a0Mexican oregano<\/p>\n
1\u00a0cup\u00a0corn\u00a0fresh or frozen<\/p>\n
1\u00a0medium zucchini\u00a0sliced into rings or half moon shapes<\/p>\n
1\u00a0tbsp\u00a0cilantro\u00a0chopped<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 1 1\/2 \u00a0\u00a0pounds\u00a0boneless pork sirloin steaks with bone\u00a0cut into 1 inch pieces 3\/4\u00a0teaspoon\u00a0salt\u00a0more to taste 3\/4\u00a0teaspoon\u00a0cumin 3\/4\u00a0teaspoon\u00a0fresh cracked pepper 1\u00a0cup\u00a0of water 2\u00a0tablespoons\u00a0avocado or grapeseed oil\u00a0or traditional pork lard! 2\u00a0cloves\u00a0garlic\u00a0sliced 1\u00a0cup\u00a0white onion\u00a0diced 1\/2\u00a0cup\u00a0red bell pepper\u00a0sliced into 1\/2 inch pieces 1\/2\u00a0green bell pepper\u00a0sliced into 1\/2 inch pieces 3\u00a0large roma or vine ripe tomatoes\u00a0roughly chopped 1\u00a0tsp\u00a0tomato\/chicken bouillon(if […]<\/p>\n","protected":false},"author":2,"featured_media":2665,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-2539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n
Preheat a large skillet to medium\/high heat for a few minutes. Add the pork and season with salt, pepper and cumin. Add 1\/2 cup water, reserving the other half for blending tomatoes. Spread out evenly, cover and cook until all the water has evaporated. Once water has evaporated, uncover, add the oil and brown the pork a little more with lid off for a few minutes.<\/div>\nAdd the peppers, garlic and onions and cook for 3 to 4 minutes. Blend the tomatoes with the oregano and bouillon(if using), adding a little bit of water (1\/2 cup) to help it blend easier. Set aside.<\/div>\nAdd the corn and cook just for 2 minutes. Add the tomato mixture, stir well to combine. Mix in the zucchini in the cilantro. Cook at a low\/medium temperature for another 10-15 minutes. Taste for salt.<\/div>\nServe with your favorite rice, beans, salsa and warm tortillas.<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"