Pork Marengo - cooking recipe

Ingredients

2 lb. boneless pork shoulder, cut in 1-inch cubes
1/2 c. chopped onions
2 Tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1 tsp. instant chicken bouillon granules
1 tsp. dried marjoram, crushed
1 tsp. salt
1/2 tsp. dried thyme, crushed
dash of pepper
1 (3 oz.) can chopped mushrooms, drained
1/3 c. cold water
3 Tbsp. flour
hot cooked rice

Preparation

In skillet, brown half of the pork cubes and chopped onions at a time in hot oil.
Drain off fat.
Transfer meat and onions to crockery cooker.
In the same skillet, combine undrained tomatoes, bouillon granules, marjoram, salt, thyme and pepper. Stir together, scraping browned bits from bottom of skillet.
Pour over pork. Cover.
Cook on low heat setting for 8 to 10 hours. Turn to high heat setting. Stir in drained mushrooms. Blend cold water slowly into flour.
Stir into pork mixture. Cook, uncovered, on high heat setting until thickened, 15 to 20 minutes. Stir occasionally. Serve over rice.