Recipe: Southwest Pork Hash

Southwest Pork Hash
I often buy my meat in bulk because it’s so dang cheap, but I wind up giving myself a new problem of how to use it all up. If I was smart I’d portion the meat out before I put it in the freezer, but I’m not so I often end up defrosting a huge flat of meat and then need to use it all up before it goes bad. It’s almost like I’m giving myself a Top Chef challenge – come up with meals so different from each other that your family won’t mind eating pork chops three nights a week. Here’s my latest quickfire challenge entry.

Southwest Pork Hash

2 T olive oil
1 onion
1 1/2 lb pork
1 can black beans
1 can diced tomatoes
1 1/2 C frozen corn
1 tsp garlic salt
1 tsp cumin
1 tsp chili powder
red pepper flakes to taste

Dice the pork and onion and sweat together in a pan at a low heat with the olive oil. Add the rest of the ingredients and let simmer for 15 minutes. Season to taste with salt and pepper and add red pepper flakes until the spice is hot enough. Serve with rice.

Not only is this a preparation unique enough that my family will eat it for a week, but it is the best simple supper. A few cans of things, only a bit of chopping, and you’ll have dinner ready in the time it takes to cook the rice.

A hash is really just a combination of chopped up stuff, so you could add whatever you wanted to this. I stuck with classic southwest flavors, but if you change the kind of bean, or some of the vegetables, you could make anything your heart desired, or use up whatever you’ve got lying around.