January 2007
Stuffed Potatoes
Ingredients:
1 lb Idaho potatoes, peeled, quartered
2 quarts water
2 tablespoons olive oil
3 sirloin pork chops or 1.5 lbs ground pork
3 tablespoons sofrito
1/2 teaspoon salt
2 tablespoons butter
1 egg lightly beaten
2 tablespoons cornstarch
vegetable oil for frying
Directions:
1. Rinse potatoes, pat dry and add to boiling, salted water.
2. Meanwhile, prepare sofrito and pork: Mince 2 large slices of sweet yellow or red onion; 3-4 minced garlic cloves; 2 tablespoons cilantro chopped finely, 4-5 stuffed green olives, minced; 1 tablespoon minced green pepper; 2 tablespoons olive oil; 4 tablespoons tomato sauce. Sauté all ingredients until glazed on medium/low heat. Add pork and 1/2 cup water and simmer covered on medium heat while potatoes boil and until pork becomes tender.
3. When potatoes are ready, drain VERY WELL. Mash with masher (do not whip) and add butter, egg and cornstarch. Mix well and let cool enough to handle.
4. Rinse hands with cold water (do each time prior to preparing each ball) and place potato mixture in cupped hand. With your fingers carve a well in the middle and add about a tablespoon of pork mixture. Add more potato mixture on top and mold into ball. If some of the stuffing peeks out here and there, add a little more potato mixture and continue molding into ball.
5. Heat enough vegetable oil in skillet to fry at least 1/2 the ball at a time (make sure oil is heated well). Drop gently each ball and lightly brown on all sides. Drain on paper towel and serve with a nice salad and you have a complete meal! Makes 4-6 balls.
Chef - Judy Motkowicz
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