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Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Konder Estate in Dallas, Texas in 1991.

Ingredients Edit

Directions Edit

  1. Heat olive oil in a large nonstick skillet over medium-high heat and cook pork until done.
  2. Remove pork and keep warm.
  3. Add onion, peppers and cook stirring occasionally until vegetables are tender.
  4. Add garlic and cumin and cook 30 seconds.
  5. Stir in water and gravy mix and bring to a boil stirring frequently.
  6. Stir in lime juice then reduce heat and simmer 2 minutes.
  7. Arrange vegetable mixture on a large serving platter.
  8. Top with pork and sprinkle with cilantro then serve with hot cooked rice and lime wedges.

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