Mexican vegetables with liver, potatoes, and pork chop

Name: Mexican vegetables with liver, potatoes, and pork chop - Estera O.
Ingredients: 1 bag of Mexican vegetables; pork meat (chop); oil; and pepper. Note: the quantity may vary depending on the number of servings.

Diverse - Mexican vegetables with liver, potatoes, and pork chop by Estera O. - Recipia

Delicious Mexican Vegetable Recipe with Chicken Livers, Potatoes, and Pork Chops Preparation time: 30 minutes Cooking time: 25 minutes Total time: 55 minutes Number of servings: 4 Get ready to discover a simple and quick recipe, perfect for a delicious family dinner or a meal with friends! This recipe for Mexican vegetables with chicken livers, potatoes, and pork chops combines rich flavors and varied textures, offering you a dish full of taste. Necessary ingredients: - 500g chicken livers - 1 bag of Mexican vegetables (approximately 400g) - 4 medium potatoes - 500g pork chop - 2-3 tablespoons olive oil - Salt and pepper to taste - 50g butter (optional, for vegetables) Step-by-step preparation: 1. Preparing the livers: Start by washing the chicken livers well under cold running water. Then, place them in a pot with water and add a teaspoon of salt. Boil for 10-15 minutes until they become opaque and are fully cooked. After boiling, drain and let them cool slightly, then cut into small pieces. 2. Preparing the pork chop: Meanwhile, cut the pork chop into cubes or slices, as preferred. In a large skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the pork chop and season with salt and pepper. Cook for 5-7 minutes, turning on all sides until browned and well cooked. Remove from the skillet and keep warm. 3. Preparing the potatoes: Peel and dice the potatoes. In the same skillet where you cooked the pork chop, add a little more oil if necessary, and place the potatoes to fry. Cook for 10-15 minutes or until golden and crispy on the outside but soft on the inside. You can add a tablespoon of butter for a richer taste. 4. Adding the vegetables: While the potatoes are cooking, add the bag of Mexican vegetables to the skillet. These usually consist of a delicious mix of carrots, peas, corn, and peppers. Cook for 5-7 minutes, stirring occasionally. If you want an extra flavor, you can also add some chopped garlic or Mexican spices. 5. The final combination: After the vegetables are cooked, add the chicken livers and pork chop to the skillet. Mix all the ingredients well and let them cook for a few more minutes for the flavors to combine. Taste and adjust the seasoning if necessary. Serving: Serve this dish warm, alongside a fresh green salad or with a portion of rice to complete the meal. A unique idea is to sprinkle some fresh chopped parsley or a squeeze of lemon juice on top for an extra touch of freshness. Practical tips: - Make sure the livers are well washed and cleaned of any membranes or impurities to avoid a bitter taste. - You can experiment with other vegetables, such as zucchini or eggplant, to create your own variations. - If you want a healthier option, you can bake the potatoes instead of frying them. This recipe for Mexican vegetables with chicken livers, potatoes, and pork chop is a fantastic choice for a quick and tasty dinner. Try it and enjoy every bite!