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Mexican-style potatoes

updated

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Ingredients for 2 servings:

  • 300 g pork fillet(s)
  • 50 g diced ham, low-fat
  • 2 tsp oil
  • 2 onions
  • 2 garlic cloves
  • 50 g tomato paste
  • some spice mix for salsa or similar
  • 500 g potatoes
  • 350 ml broth
  • 100 g corn from the can
  • 100 g kidney beans from the can

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

WW suitable

Cut the meat into strips and brown them in hot oil with the diced ham. Add the chopped onions and garlic, stir in the tomato paste and salsa seasoning. Add the peeled and wedged potatoes, pour in the broth, and bring to a boil. Simmer over medium heat for 20 minutes. Then add the corn and beans and simmer for another 10 minutes. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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