Stock up on the essentials for this dish.

Serves 6

3 large Russet potatoes

2 Tablespoons vegetable oil

1 red onion, chopped

1 pound pork, ground or minced

1 teaspoon cumin seed, toasted and ground

1 teaspoon coriander seed, toasted and ground

1 teaspoon canela, toasted and ground

1 Tablespoon ancho chile powder

Salt and pepper to taste

1 bunch scallions

Simmer potatoes in salted water for 25 to 30 minutes. Cut potatoes into bite-sized pieces.

Place oil in a large, cast iron frying pan and heat over a medium flame.  Add onion and pork to the pan and sauté for 4 to 5 minutes.  Add remaining ingredients and cook until potatoes are golden brown.

Garnish with chopped scallions.