This was such a fast, easy dinner that was full of great flavors that I didn’t want to forget it. So to preserve this for future meals for us all, here it is. If you are not a fan of Mexican spices then you might want to change the flavor profile but if you do, this rocks.
I think the key to this meal for my husband was the side dish with sweet potatoes that didn’t taste like sweet potatoes. Always good when I can show him a way to eat a vegetable he says he doesn’t like. I loved the many layers of flavors and great textures from the combination of ingredients.
To help the sweet potatoes cook faster and have them just melt into the dish, I used a Julienne Peeler as I have in these past recipes. Another way to make this dish rock was being able to get fresh ingredients from a local farmers market or grocery. There are tons of Julienne peelers out there but this is the one I have and I love it.
Since this really is two recipes in one post I’m going to give you part two first. I used an organic boneless pork chop but you could also use boneless chicken breast pounded or the chicken tenders, seafood would work great for this dish too such as shrimp or even a fresh white fish like cod, flounder or tilapia. If you want to keep it vegetarian then skip the meat all together and serve this with browned polenta rounds, eggs or beans.
Once your side dish is cooking to the point where you’ve added the last ingredients and it’s winding down to the lowest setting (see below), you’ll want to heat your second skillet with a little coconut oil on medium high. This is where you cook your pork chops or other proteins. You’ll want to cook pork until it’s 145 degrees F in the thickest part of the chop. But before it’s totally done sprinkle each side with Organic Chili Ancho Ground. This is a great spice to have on hand. It’s the bases for any pot of Chile you want to make and with football season just around the corner, grab some. You don’t need much for the pork to brown up and give the meat great flavor.
So now on to the star of the show, the Smoky Sweet Potato, Corn, Shallot and Jalapeño hash.
1 very large sweet potato, peeled and then shredded with a Julienne Peeler
1 ear of Non GMO corn cut off the cob
1 large shallot, chopped
1 minced jalapeño (keep seeds for heat or remove for less heat)
1/4- 1/2 teaspoon Chipotle powder
1/2 teaspoon granulated garlic powder
Celtic Sea Salt and Fresh cracked pepper to taste
handful of fresh chopped cilantro
squeeze of half a lime
1 tablespoon coconut oil
1 teaspoon olive oil
micro greens such as arugula
1 Haas avocado, diced and tossed with half a lime and some cilantro
1 tablespoon Cotija Cheese
Prep your food first so it’s ready to add to the pan in stages.
Heat the oils in a large skillet on medium high. Add in the shallots for just a minute or two, as they start to soften add in the julienned sweet potato and combine well so the potatoes can start to soften. This should take about 2-3 minutes.
Now add in your corn, jalapeño, chipotle, garlic, salt and pepper and combine well. Keep an eye on this as the shallots can start to burn if left unattended. Letting them get crispy is good, burnt not good. Once everything is combined I squeeze on the lime and turn the burner down to the lowest setting while I cook the pork chops. Before serving I toss in the crumbled cotija cheese. Omit if you want to keep it dairy free.
Place a large spoonful of this delicious vegetable dish on your plate, place the pork chop half on the pile half off, top with some of your avocado mix and sprinkle with the micro greens. I also snagged a few tortilla chips from my son’s plate which was great to balance off any bites too spicy.
Notes: I will say that the two of us ate this entire side dish so if you want to have nice size servings for more people I would double the recipe. If you have leftovers this would be amazing with eggs in the morning.