Pork & Potato Wedges

Ingredients

5 medium sized potatoes (yellow)
2 Tbsp. Southwest Spice Blend
¹⁄₂ Red Onion
1 Lime
2 Cloves of Garlic
2 Scallions
2 Heaping tablespoons of Sour Cream
10 ounces Ground Pork
2 Tbsp. Chicken Stock Concentrate
4 ounces Monterey Jack Cheese
Ketchup, Sugar, Salt, and Pepper
Olive Oil or Oil of choice

Wash and dry all produce.

Cut potatoes into 1/2 inch thick wedges. Toss potatoes with olive oil, ¹⁄₂ the southwest seasoning, salt, and pepper. Shake well to incorporate.
Air fryer – Place potatoes on crisping plate and cooking at 390 for 20 minutes. I have the Ninja foodie and use the air crisp setting. Adjust based on your air fryer.
Oven – Preheat oven to 450 degrees. Place potatoes on a baking sheet and bake for 20 – 25 minutes until brown and crispy.

Thinly slice half the onion. Zest and then quarter your lime. Peel and finely chop garlic. Trim and finely chop scallions, separating the whites for greens.

In a small microwave-safe bowl combine ¹⁄₄of the onion, ¹⁄₄ tsp sugar, and a pinch of salt. Microwave until onion is softened, 1 minute; set aside. In a separate small bowl combine sour cream, half the lime zest, a squeeze of lime juice, 2 tsp water, and a pinch of garlic. Season to taste with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork, scallion white, a remaining onion. Season with remaining southwest seasonings, salt, and pepper. Cook breaking up pieces to your preference, until pork is browned (3 – 4 minutes). Stir in Stock concentrate, ¹⁄₄ cup water, and 2 Tbsp. ketchup. Season generously with salt and pepper. Cook until pork is cooked through and mixture is saucy and combined (1 – 2 minutes more).
Serve It Up
Divide potato wedges between plates. Top with pork mixture and drizzle with sour cream mixture. Garnish with cheese, scallion greens, pickled onion, and remaining lime zest to taste.

• Cheese
• Potatoes