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This recipe we received from a long time customer, Pat Hintz. She has also created a wonderful cook book using many of our spices and herbs.(Available in our Milwaukee Store) She was a demonstrator for an up-scale department store in Reno NV. She would demonstrate the lastest cookware or appliance by cooking with them and using our spices.
1) Season pork with a sprinkle of southwestern seasoning, some lime juice,and salt and pepper. Heat oil in skillet on med. heat. Add pork and brown. May be done in 2 batches.
2) Add onion and garlic cooking until onion is translucent and pork is browned well. Place into a 4-5 quart dutch oven. 3)Deglaze skillet with 1 cup water, adding tomatoes and remaining Southwestern seasoning and cumin. Simmer 5 minutes. Add to dutch oven. 4)Add remainder of water and simmer uncovered for 1-1 1/2 hours until pork is tender. Add uncooked rice and simmer 20 minutes,covered.
1 small can sliced black olives can be added and the end if desired.
This recipe was provided by Kate Erd from Milwaukee.