Sauté 3 slices bacon, diced in a large frying pan. Remove the bacon and set it aside while saving the grease in the skillet.
Fry 1 small onion, chopped, 1 clove garlic, minced, and 1/4 teaspoon salt in bacon grease until soft. Add 8 oz. white button mushrooms, sliced, and fry until slightly soft. Remove and reserve.
Cut 1 pound lean pork loin cut into bite-sized pieces and brown over medium-high heat. Do this in two batches so the pan isn't overcrowded. After you put pork pieces in the pan, don't turn until well browned on the first side. Turn and fry on the other side. You may need to add additional oil for the second batch.
Add the fried bacon (save a tablespoon to garnish), and the veggies you've already browned back to the skillet with the pork along with 1 teaspoon ground cumin, 1 teaspoon seasoning salt, and 1 teaspoon freshly ground pepper. Stir in 1 cup chicken stock or broth and 1/4 cup fresh lemon juice. Cover and simmer for 30-45 minutes.
Whisk 2 tablespoons all-purpose flour and ¾ cup watertogether in a separate bowl or jar until smooth. Pour over the pork mixture and simmer for 10 minutes. Remove from heat and stir in1/2 cup sour cream. Garnish with 2 tablespoons chopped fresh cilantro for color and additional flavor along with the reserved bacon bits, if desired.