Loaded Pork Potato Wedges

Meanwhile, halve, peel, and thinly slice onion. Zest and quarter lime. Peel and finely chop garlic. Trim and thinly slice scallions, separating whites from greens.

In a small microwave-safe bowl, combine 1⁄4 of the onion, juice from two lime wedges, 1⁄4 tsp sugar, and a pinch of salt. (For 4 servings, use four lime wedges and 1⁄2 tsp sugar.) Microwave until onion is softened, 1 minute; set aside. In a separate small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, 2 tsp water (4 tsp for 4), and a pinch of garlic. Season with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork, scallion whites, and remaining onion. Season with remaining Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until pork is browned, 3-4 minutes (it’ll finish cooking later). Stir in stock concentrates, 1⁄4 cup water, and 2 TBSP ketchup. (For 4 servings, use 1⁄2 cup water and 4 TBSP ketchup.) Season generously with salt and pepper. Cook until pork is cooked through and mixture is saucy and combined, 1-2 minutes more.