This is a delicious, quick and easy, one skillet recipe. I typically get a pound of ground pork each month from my meat CSA. I’ve never been a big fan of pork, except for bacon, I love bacon! The CSA has encouraged me to try new things and broke the monotony of eating the same type of meat. If you don’t eat pork, you can easily use ground turkey instead. I found the original recipe at Pork Be Inspired. It was a little boring for my taste, so here’s my version. As always, try to use organic ingredients 🙂
Serves 4. Prep time: 10 minutes Cook time: 30 minutes
- 1 pound ground pork or turkey (preferably from pasture raised animals)
- 1 Tbsp and 1 tsp of butter, lard, or olive oil, divided
- 1 tsp of Real Salt or sea salt
- 1/4 tsp black pepper
- 1 cup of white onion, chopped
- 2-3 avocados, mashed
- 2-3 red or yukon gold potatoes, cut into 1/4-inch cubes, about 2 cups
- 3/4 cup of tomatillo (green) salsa
- 1 1/2 cups of fresh or frozen corn, thaw frozen corn before using (I like this brand of frozen corn)
- 1 cup of cilantro, I really like cilantro, but I know many do not. A good substitute is 1 cup of Italian parsley
- 1/4 cup of quesco fresco cheese, crumbled, or 1/4 cup of grated cheddar. I grate my own cheese because I don’t like eating cellulose (aka wood pulp) that’s in pre-shredded cheese.
Heat 1 Tbsp of butter, lard, or olive oil over medium heat in a large skillet. Add potatoes and cook for about 20 minutes, until slightly softened. Once softened, set potatoes aside.
Add 1 tsp of butter, lard, or olive oil to the skillet, add onion and sauté for 5 minutes, or until translucent.
Add ground pork, break into crumbles, and turn frequently until browned.
Add cooked potatoes, salsa, corn, salt, and pepper, mix together and cook 8-10 minutes. Mix in cilantro (or you can sprinkle on top, right before serving).
Top with cheese, and mashed avocado. Serve immediately, and enjoy!