Today our 5 ingredients are :Pork Butt, Corn, Potato, Tomato Sauce, and Cheddar Cheese. These 5 ingredients are random, but inexpensive and can feed a family and/or have leftovers. Always remember there are some shelf staples that can be used along with different seasonings. Lets go !!

Cheesy Pork and Potato Skillet Bake

What you’ll do:

Cut your pork butt into bite-sized chunks. Brown them in a large oven-safe skillet until they’re nicely caramelized. Season generously with salt, pepper, and some paprika or chili powder if you have it. Remove the pork and set aside.

In the same skillet, add diced potatoes (about 1-inch cubes). Cook them in the rendered pork fat until they start to soften. Continue cooking until they get golden on the edges. Add your corn kernels (fresh or frozen works great) and cook for another few minutes.

Pour in your tomato sauce. Use about 1-2 cups depending on how saucy you want it. Stir everything together. Add the pork back in, mix well, and let it simmer for a few minutes so the flavors meld together. If it seems dry, add a splash of water or broth.

Top the entire skillet generously with shredded cheddar cheese. Pop it under the broiler for a few minutes until the cheese is melted and bubbly. Alternatively, put it in a 375°F oven. Let it cook for about 15-20 minutes. Wait until everything is hot and the cheese has golden spots.

The result: Imagine it as a Tex-Mex inspired comfort food mashup. It includes tender pork, creamy potatoes, and sweet corn. The dish is topped with tangy tomato sauce and irresistible melted cheese. It’s filling, flavorful, and uses just one pan for easy cleanup.

Serve it straight from the skillet. Add some sour cream, green onions, or hot sauce to dress it up if you want!

Loaded Pork and Potato Soup/Stew

What you’ll do

Dice your pork butt into small pieces and brown them in a large pot or Dutch oven. Once they’re nicely seared, remove and set aside.

Cut your potatoes into small cubes, about half an inch in size. Add them to the pot. Pour enough water or chicken broth to cover them by about an inch. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Mash the potatoes once they are soft. Use a potato masher or the back of a spoon to mash about half of them right in the pot. This will naturally thicken your soup. It will give it a creamy texture without any cream.

Add back your cooked pork, then stir in the tomato sauce and corn. Let everything simmer together for about 10 minutes so the flavors blend. Season well with salt, pepper, and maybe some garlic powder or cumin if you have it.

Ladle the hot soup into bowls when you’re ready to serve. Top each bowl with a generous handful of shredded cheddar cheese. The heat from the soup will melt it perfectly.

The result: A rich, chunky, comfort-food soup. It’s like a cross between loaded baked potato soup and a hearty pork chili. The tomato sauce adds a subtle tang. The corn brings sweetness. That melted cheddar on top ties it all together. Perfect for a cozy meal, and even better the next day as leftovers!