Versatile potatoes can be fixed so many ways. Whether mashed, steamed, baked or fried, this starchy root vegetable is great as a side dish or as the main ingredient for breakfast, lunch or dinner. When paired with beef, chicken or pork, they make a hearty, stick-to- your-ribs meal that just about anyone would love. When there’s a little kick from a chile pepper or two, all the better.
Chef Sean Cummings, chef and owner of the Irish pub that bears his name in Oklahoma City, shares a recipe for a one pot meal that combines potatoes with pork loin, jalapenos, onion, tomatoes and garlic. As it cooks, this dish creates its own sauce. Serve as a wonderful brunch or an easy supper.
Sean learned how to make this homey dish from his friend and talented chef, Lorenza Llamas, who started Poco’s on the Boulevard in Kansas City, Missouri in 2006. Although she passed away in 2012, her recipes and legacy live on.
Mexican Fried Potatoes
- 2 lbs. red potatoes, cut into fourths
- 1/4 cup canola oil
- 2 medium yellow onions sliced
- 1 lb. cubed pork loin
- 3 jalapenos, seeds and veins removed, roughly chopped
- 2 large tomatoes, cut into wedges
- 2 heaping tablespoons minced garlic
Fill a large pot with water to cover potatoes. Bring to a boil, lower heat, cover and simmer until tender, about 10-15 minutes. Drain and set aside.
In a large skillet, heat oil over medium high heat. Add onions and pork. Cook until pork is cooked through and onion is translucent.
Add potatoes, jalapenos and tomatoes. Sauté for a few minutes until veggies are almost tender. Add garlic and cook for another few minutes.
Cook over medium-low heat for 15-20 minutes. Check for seasoning and adjust as needed.