1 pound ground carnitas (pepper)
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (8 ounce) can sour cream
1 (6 ounce) can black olives, drained
2 large tomatoes, peeled, seeded and chopped
1/2 onion, diced
1 cup chopped green olives
1 tablespoon chili powder
1 (16 ounce) can whole kernel corn, undrained
In a medium saucepan, bring water to a boil. Stir in meat and cook over medium heat until no longer pink. Remove from heat and stir in the oregano, red pepper flakes, paprika, basil, oregano, parsley, sour cream, black olives, tomato, onion, green olives, chili powder and corn. Stir well. Cover and chill in refrigerator for 2 hours before serving.