Instructions

1. Preheat the oven to 180°C.
2. Cut the potatoes into bite-sized chunks. Put them in a baking tray and drizzle with oil. Season with salt and pepper, scatter the oregano and paprika over them, then combine well. Bake in the oven for 25-30 minutes, until the potatoes are golden, turning them once or twice to ensure even cooking.
3. Meanwhile, heat a Tbsp of oil in a large saucepan and brown the meat. Season with salt and pepper, add the minced garlic, red pepper, chipped tomato and the spices. Stir for a minute, then add a small glass of water, the tomato/chipotle paste, then put the lid on gently sauté under cover.
4. By the time the potatoes are ready, the pork should be a thick stew. Mix the two together, then fold in the coriander leaves.
5. Serve warm, garnished with chopped coriander and a squeeze of lime juice.