Pork & Potatoes Olé
With adult help at the stove, kids can make these Mexican-flavored, pork stuffed baked potatoes. Set up an assembly line with the rest of the toppings for everyone to fix their own and serve with a salad and fruit kabobs.
1/2 pound boneless pork loin, cut into 1/4-inch pieces
1 small onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 (16-ounce) can crushed tomatoes
1 (8-ounce) can kernel corn, drained
4 teaspoons chili powder
2 teaspoons ground cumin
4 medium baking potatoes, baked
1/2 cup shredded cheddar cheese
4 tablespoons sour cream
- In deep heavy skillet, brown pork, onion, green pepper and garlic in oil over medium-high heat, about 8 to 10 minutes.
- Stir in all remaining ingredients except potatoes and garnish. Simmer, covered, 15 minutes. (Can be made up to this point 1 to 2 days ahead, cover and refrigerate. Reheat in microwave or on stovetop).
- Split open hot potatoes. Spoon one cup pork filling over each potato; top with cheese and sour cream, if desired.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.