|Boneless pork shoulder||2 Pound, cut into 1 inch cubes|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried marjoram||1 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Canned chopped mushrooms||3 Ounce, drained (1 Can)|
|Cold water||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
In skillet brown the pork cubes and chopped onion in hot cooking oil.
Stir in undrained tomatoes, the 1/2 cup water, bouillon granules, marjoram, salt, thyme, and pepper.
Cover and simmer the mixture till pork is tender, about 60 minutes.
Add the mushrooms to the pork.
Slowly blend the 1/4 cup cold water into flour.
Stir into the pork mixture; cook and stir till thickened and bubbly.
Serve over hot cooked rice.