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Spanish Pork & Veggie Stir-Fry with Creamy Mashed Redskins

food items and ingredients on a kitchen counter

This is a simple stir-fry you can enjoy for dinner and then lunch the next day! Enjoy:)

Serves 4.

For the potatoes:

1 pound redskin potatoes, scrubbed but not peeled

½ teaspoon dried rosemary

1 teaspoon dried thyme

4 ounces (or more) soft goat cheese


For the stir-fry:

Extra-virgin olive oil for cooking

1 small zucchini, sliced

1 medium yellow onion, chopped

½ of a bell pepper, sliced

4 cloves garlic, chopped

½ to 1 pound ground organic, pasture-raised pork

2 large tomatoes, chopped

2 teaspoons dried oregano

1 tablespoon sweet paprika

Sea salt to taste


To make the potatoes, cut them into 1” cubes and add them to a pot of boiling water. Simmer gently over medium-low heat for 10 minutes, then immediately drain. Mash with the herbs and goat cheese. Cover and set aside.

While the potatoes cook, get the stir-fry going. In a large skillet over medium heat, sauté the zucchini, onion, and bell pepper with a generous drizzle of oil for 5 to 7 minutes or until the veggies are starting to soften. Stir in the garlic and continue cooking for another 3 minutes or until the garlic is becoming fragrant.

Stir in the remaining ingredients and continue to cook for another 5 to 7 minutes, stirring often to break up the pork, or until the pork is cooked through.

Serve the pork with a side of potatoes, garnishing each portion with an extra drizzle of extra-virgin olive oil and/or an additional sprinkling of paprika if you like. Leftover pork and potatoes can be refrigerated for 4 days.

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