Rating
Published Jun 8th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 501.2

A Peruvian meal that my Japanese mother loved. This is her quick, altered version of the meal. Unfortunately she never measured the ingredients, so I always have to guess and taste-test this at every step. You can substitute ground turkey for pork if desired. I usually end up adding more cumin, garlic, and soy sauce right before serving.

Recipe Ingredients

  • 1 tablespoon vegetable oil, or as needed
  • 1 pound ground pork
  • 2 tablespoons minced garlic
  • 2 tablespoons ground cumin
  • ½ (2 pound) package frozen diced southern-style hash brown potatoes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • ¼ cup minced onion
  • 1 teaspoon soy sauce, or to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh cilantro
  • salt and ground black pepper to taste
  • 2 cups hot cooked rice

Cooking Directions

  1. 1 Heat vegetable oil in a skillet over medium heat; cook and stir pork, garlic, and cumin until pork is browned, 5 to 10 minutes. Transfer pork mixture, including oil, to a pot.
  2. 2 Mix potatoes, tomatoes, and onion into pork mixture; cook and stir over medium heat until potatoes are cooked through, 15 to 20 minutes. Add enough soy sauce to color and season pork and potato mixture.
  3. 3 Stir parsley, oregano, and cilantro into pork and potato mixture; season with salt and pepper. Serve over cooked rice.

Nutrition Facts

  • Calories 501.2
  • Carbohydrate 49.3 g
  • Cholesterol 73.6 mg
  • Fat 20.7 g
  • Fiber 3.3 g
  • Protein 27.2 g
  • Saturated Fat 6.7 g
  • Sodium 314.9 mg
  • Sugar 3.9 g

Reviews

  1. Delicious dinner! I forgot the soy sauce while cooking and just added a little after. Don’t think much is needed as it over powers other flavors if you use too much.
  2. I liked this a lot and it made a lot of leftovers. I cubed russet potatoes instead of the bag of frozen.
  3. I agree with the previous reviewer. The flavors are on the subtle side. I doubled the garlic, cumin and canned tomatoes. I also added 2-3 teaspoons of Tapatio hot sauce. Like the previous reviewer, I’m no Peruvian chef. While I feel my changes gave a better flavor profile—U worry that I might be steering away - Read more ...
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