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Marco Pierre White | Retro Range
Since 2019, we’ve grown from a small, passionate team into one of the UK’s most respected names in premium prepared foods – and we’ve done it by staying true to our roots: quality, consistency, and care.
Led by legendary chef Pierre Koffmann, our Food Heroes family brings together decades of culinary expertise to create exceptional fresh and frozen products that chefs across the globe trust every day. With a growing portfolio of brands – including Koffmann’s, Marco Pierre White Retro, From The Farm, and The Food Heroes Presents – our mission has always been simple: to give chefs the best ingredients to elevate their menus.
We are proud to have the support and creativity of Marco Pierre White, whose Retro range continues to bring exciting new options to the market, with more innovations on the way in 2026.
As we look ahead, we’re excited to bring even more to the table. From our Traditional Chip Shop Chips and frozen From The Farm range to new condiments, coffee, and retail launches – the future is full of flavour. You’ll also find us on the road, serving great food from our branded Air Streams at events and venues nationwide.
To all the chefs, partners, and food lovers who’ve been part of our journey
Thank you. We can’t wait to show you what’s next.
Pierre Koffmann arrived in England in the early 1970s, taking a position at Michel and Albert Roux’s Le Gavroche in London. Within six months he was sous chef and soon after was appointed head chef of the Waterside Inn at Bray. At the Inn he was free to cook the food he wanted, and during his five years there he helped the Waterside achieve two Michelin stars.
In 1977 Pierre opened his own restaurant, La Tante Claire, in Royal Hospital Road, Chelsea. Within six years he had been awarded the maximum three Michelin stars, making him one of only three chefs in the United Kingdom to achieve such an accolade. Even though now retired Pierre still maintains these exacting standards on all he does & this ethos runs through all the Food Heroes Koffmanns products.
The number of Britain’s top chefs who have trained under Pierre Koffmann is incredible.
Tom Aikens, Gordon Ramsay, Marco Pierre White, Marcus Wareing, Bruno Loubet, Tom Kitchin, Jason Atherton, to name but a few. His protégés have now amassed more than 20 Michelin stars between them.
Pierre is the first to stress the importance of the right ingredients; subsequently Pierre is committed to his brand and recognises the importance of working closely with suppliers who can assure a crop quality that is second to none. This passionate partnership and the desire to understand the husbandry, storage, handling and cooking.
From ‘Field to Fork’ offers Chefs and ultimately the consumer, the best possible eating experience and a consistent product time after time.
Third generation famers , currently run by father and son David & Jake . The farms are based around the Thorrington area of Essex , with the lighter soils and temperate climate allowing for early production of potatoes . Jake has only been growing potatoes for a few years and has increased his acreage each year as the partnership with Food Heroes becomes stronger . Currently growing 160 Hectares of early chipping varieties all for the Food Heroes . Over the past few years Gibbon Farms have invested in new harvesting , grading and irrigation facilities to ensure they produce a top-quality potato.
A mixed family farm located just outside Ely , run by Tom Jackson and his father , Growers of potatoes for FHM for the past three years . All the potatoes grown on the farm are stored in a series of modern stores recently erected , a large investment to ensure continued quality.
A diverse farming business encompassing many environmental schemes to promote wildlife habits on the farm , managed by Peter Legge & his farther William ( Bill) . Together this father and son combination have expanded their operations to become sizeable farmers and producers of potatoes , sugar beet , wheat & OSR.
A large farming operation with the focus not only on producing high quality produce but also on protecting and improving the environment and their impact. Sustainability, carbon neutral & regenerative farming are very much at the forefront of this companies' policies. Waldersey Farms were the first business to wash and pack for FHM, the start of a partnership that has grown over the past few years and has become very important to both parties, with significant tonnages grown and packed at the site in Southery, Norfolk.
Third generation farm of 65 years, managed with passion by brothers Andrew & Christopher Lee, with Father Richard in the background . The farm was originally started by Peter Lee whose reputation for growing top quality chipping potatoes and storing them until the end of the season quickly spread throughout the country . Something that his Grandchildren have built on with massive investment into their potato growing / storage and packing operations
Based in the heart of Herefordshire , E C Drummond has grown from its early days as family farm into a diverse Agri-business which encompasses poultry rearing , strawberry & potato production as well as general arable operations . Following on from an excellent relationship regarding the supply of potatoes , Food Heroes welcomed E C Drummond as it’s dedicated supplier of strawberries last season
Based in the heart of fens in Cambridgeshire , this family run farm has consistently supplied potatoes from their long term stores . The organic soils lend themselves to producing a potato for long term storage
Based in Cornwall, the Rogers family have an excellent reputation for producing salad potato crops very early in the season – something FHM capitalised on by bringing Lady Christl to market in April, one of the first new potatoes of the season. The early maturity seen in Cornwall allows for earlier harvest and at the optimum time for the crop. This helps to ensure the highest quality skin finish on crops stored over the winter for year-round supply.
Probably one of the best examples of a farming operation that demonstrates how nature and farming can work together in harmony with many environmental schemes and attention to the surrounding wildlife being paramount to many of the operations . As suppliers of quality potatoes to FHM , the opportunities to form some great partnerships in the future has begun . Suppliers of both Prepack and chipping potatoes to FHM
As one of the original suppliers to FHM , this company has become a major supplier of salad potatoes with it’s forte being the supply of Maris Peer early in the season . Having the advantage of packing on site ensures the potatoes are from the field, on a daily basis and packed in the shortest time frame possible ensuring the excellent quality of a new crop potato is maintained
Owned and managed by the Wales Family this family run estate has the accolade of being the first potato supplier to FHM . The day today operations are managed by the founder’s grandson Toby Fleming . Toby entered the business after attending university and his passion for potatoes has resulted in him investing in new irrigation, harvesting equipment, and building a new reservoir to ensure water security to maintain the quality of the farms potato crops.
A traditional family farm on the English/ Welsh borders run by Charlie Manning in conjunction with his parents . FHM has enjoyed potatoes sourced from Wales & England from Charlie and his family
Third generation famers , currently run by father and son David & Jake . The farms are based around the Thorrington area of Essex , with the lighter soils and temperate climate allowing for early production of potatoes . Jake has only been growing potatoes for a few years and has increased his acreage each year as the partnership with Food Heroes becomes stronger . Currently growing 160 Hectares of early chipping varieties all for the Food Heroes . Over the past few years Gibbon Farms have invested in new harvesting , grading and irrigation facilities to ensure they produce a top-quality potato.
A mixed family farm located just outside Ely , run by Tom Jackson and his father , Growers of potatoes for FHM for the past three years . All the potatoes grown on the farm are stored in a series of modern stores recently erected , a large investment to ensure continued quality.
A diverse farming business encompassing many environmental schemes to promote wildlife habits on the farm , managed by Peter Legge & his farther William ( Bill) . Together this father and son combination have expanded their operations to become sizeable farmers and producers of potatoes , sugar beet , wheat & OSR.
A large farming operation with the focus not only on producing high quality produce but also on protecting and improving the environment and their impact. Sustainability, carbon neutral & regenerative farming are very much at the forefront of this companies' policies. Waldersey Farms were the first business to wash and pack for FHM, the start of a partnership that has grown over the past few years and has become very important to both parties, with significant tonnages grown and packed at the site in Southery, Norfolk.
Third generation farm of 65 years, managed with passion by brothers Andrew & Christopher Lee, with Father Richard in the background . The farm was originally started by Peter Lee whose reputation for growing top quality chipping potatoes and storing them until the end of the season quickly spread throughout the country . Something that his Grandchildren have built on with massive investment into their potato growing / storage and packing operations
Based in the heart of Herefordshire , E C Drummond has grown from its early days as family farm into a diverse Agri-business which encompasses poultry rearing , strawberry & potato production as well as general arable operations . Following on from an excellent relationship regarding the supply of potatoes , Food Heroes welcomed E C Drummond as it’s dedicated supplier of strawberries last season
Based in the heart of fens in Cambridgeshire , this family run farm has consistently supplied potatoes from their long term stores . The organic soils lend themselves to producing a potato for long term storage
Based in Cornwall, the Rogers family have an excellent reputation for producing salad potato crops very early in the season – something FHM capitalised on by bringing Lady Christl to market in April, one of the first new potatoes of the season. The early maturity seen in Cornwall allows for earlier harvest and at the optimum time for the crop. This helps to ensure the highest quality skin finish on crops stored over the winter for year-round supply.
Probably one of the best examples of a farming operation that demonstrates how nature and farming can work together in harmony with many environmental schemes and attention to the surrounding wildlife being paramount to many of the operations . As suppliers of quality potatoes to FHM , the opportunities to form some great partnerships in the future has begun . Suppliers of both Prepack and chipping potatoes to FHM
As one of the original suppliers to FHM , this company has become a major supplier of salad potatoes with it’s forte being the supply of Maris Peer early in the season . Having the advantage of packing on site ensures the potatoes are from the field, on a daily basis and packed in the shortest time frame possible ensuring the excellent quality of a new crop potato is maintained
Owned and managed by the Wales Family this family run estate has the accolade of being the first potato supplier to FHM . The day today operations are managed by the founder’s grandson Toby Fleming . Toby entered the business after attending university and his passion for potatoes has resulted in him investing in new irrigation, harvesting equipment, and building a new reservoir to ensure water security to maintain the quality of the farms potato crops.
A traditional family farm on the English/ Welsh borders run by Charlie Manning in conjunction with his parents . FHM has enjoyed potatoes sourced from Wales & England from Charlie and his family
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Koffmanns | Specialist Foods
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Marco Pierre White | Retro Range
Marco Pierre White is a legendary British chef often credited with transforming the UK culinary scene and paving the way for modern fine dining. Known as the original “enfant terrible” of the kitchen, White became the youngest chef to earn three Michelin stars at just 33 years old. His passion, intensity, and relentless pursuit of perfection made him an iconic figure, revered for his skill and feared for his fiery temperament. His London restaurants, including Harveys and Restaurant Marco Pierre White, were training grounds for future stars like Gordon Ramsay and Heston Blumenthal. Known for bold, refined dishes and an uncompromising approach, White brought a new level of artistry to British cooking. Though he famously returned his Michelin stars and retired from professional kitchens, his impact on the culinary world remains unmatched, with an enduring legacy in British cuisine and a continued presence through his restaurants, cookbooks, and mentorship.
Marco Pierre White is a legendary British chef often credited with transforming the UK culinary scene and paving the way for modern fine dining. Known as the original “enfant terrible” of the kitchen, White became the youngest chef to earn three Michelin stars at just 33 years old. His passion, intensity, and relentless pursuit of perfection made him an iconic figure, revered for his skill and feared for his fiery temperament. His London restaurants, including Harveys and Restaurant Marco Pierre White, were training grounds for future stars like Gordon Ramsay and Heston Blumenthal. Known for bold, refined dishes and an uncompromising approach, White brought a new level of artistry to British cooking. Though he famously returned his Michelin stars and retired from professional kitchens, his impact on the culinary world remains unmatched, with an enduring legacy in British cuisine and a continued presence through his restaurants, cookbooks, and mentorship.
Jason Atherton is a highly acclaimed British chef known for his innovative approach to modern cuisine and his influential role in the global restaurant scene. Starting his career under notable mentors such as Gordon Ramsay and Ferran Adrià, Atherton honed a style that blends meticulous technique with imaginative flavors. He first gained widespread recognition with his role as Executive Chef at Maze in London, where he helped redefine the city’s dining experience with a modern, tapas-inspired menu. In 2011, Atherton launched his own restaurant group, “The Social Company,” starting with Pollen Street Social in London, which quickly earned a Michelin star and critical acclaim for its relaxed yet refined dining atmosphere. His portfolio now spans across the world with establishments in Dubai, Shanghai, New York, and beyond, each embodying his commitment to quality, creativity, and precision. Known for his dedication to mentorship and building lasting teams, Atherton has cemented his place as a leader in the culinary world, blending British and international influences to create memorable dining experiences globally.
Josh Eggleton is an esteemed British chef celebrated for his dedication to local, sustainable ingredients and his impact on the West Country culinary scene. Based in Bristol, Eggleton is the chef and co-owner of The Pony & Trap, a renowned gastropub that earned a Michelin star in 2011, becoming a standout destination for modern British cuisine rooted in regional flavors. Known for his hands-on approach and commitment to local sourcing, Eggleton focuses on seasonal, farm-to-table ingredients, often collaborating with nearby farmers and artisans to bring the freshest produce to his dishes. Beyond The Pony & Trap, he has expanded his reach with ventures like Salt & Malt, a fish and chip shop with a twist, and Root, a unique small-plate restaurant in Bristol. A familiar face on British television and an advocate for food education, Eggleton is passionate about teaching the next generation of chefs and promoting sustainability within the food industry. His influence on South West England’s food culture is significant, and his work continues to champion the best of British ingredients and ethical practices.
Tom Brown is a prominent British chef known for his innovative take on seafood and commitment to showcasing fresh, sustainable ingredients. A protégé of acclaimed chef Nathan Outlaw, Brown first gained attention as head chef at Outlaw’s at The Capital in London, where he developed his distinctive style of clean, bold flavors. In 2018, he opened his own restaurant, Cornerstone, in Hackney Wick, which quickly became a celebrated dining destination. Cornerstone earned acclaim for its approachable yet refined menu, with dishes that highlight seasonal British seafood in inventive ways, such as his signature crumpet with potted shrimp. Brown’s culinary style combines precise technique with simplicity, focusing on letting high-quality ingredients shine. Known for his appearances on Great British Menu and other television programmes, Brown has solidified his reputation as one of the UK’s most exciting young chefs. His work champions both the beauty of British seafood and the importance of sustainable sourcing, influencing a new generation of seafood lovers and chefs alike.
Tom Brown is a prominent British chef known for his innovative take on seafood and commitment to showcasing fresh, sustainable ingredients. A protégé of acclaimed chef Nathan Outlaw, Brown first gained attention as head chef at Outlaw’s at The Capital in London, where he developed his distinctive style of clean, bold flavors. In 2018, he opened his own restaurant, Cornerstone, in Hackney Wick, which quickly became a celebrated dining destination. Cornerstone earned acclaim for its approachable yet refined menu, with dishes that highlight seasonal British seafood in inventive ways, such as his signature crumpet with potted shrimp. Brown’s culinary style combines precise technique with simplicity, focusing on letting high-quality ingredients shine. Known for his appearances on Great British Menu and other television programmes, Brown has solidified his reputation as one of the UK’s most exciting young chefs. His work champions both the beauty of British seafood and the importance of sustainable sourcing, influencing a new generation of seafood lovers and chefs alike.
Tom Kitchin is a highly regarded Scottish chef known for his focus on seasonal, local produce and his dedication to showcasing the best of Scotland’s natural ingredients. After honing his skills at prestigious restaurants across Europe, including stints with renowned chefs like Alain Ducasse and Michel Roux Jr., Kitchin opened his own restaurant, The Kitchin, in Edinburgh in 2006. The restaurant quickly earned a Michelin star, celebrated for its modern approach to traditional Scottish dishes. Kitchin’s cooking is rooted in the philosophy of “From Nature to Plate,” which emphasizes using the finest locally sourced ingredients, often foraged or caught directly from Scotland’s land and seas. His menus highlight the rich diversity of Scottish produce, from game and seafood to vegetables and wild herbs. In addition to his Michelin star, Kitchin has become a prominent ambassador for Scottish food, appearing on television and hosting culinary events. With a focus on sustainability and the highest quality ingredients, Tom Kitchin continues to inspire the UK’s dining scene, with a strong commitment to celebrating Scotland’s culinary heritage.
Nathan Outlaw is a celebrated British chef renowned for his exceptional expertise in seafood and his commitment to showcasing the finest fresh, sustainable produce. After training under some of the most respected chefs in the industry, Outlaw earned widespread acclaim for his restaurant, Outlaw’s at The Capital in London, which garnered a Michelin star. His dedication to seafood led him to open Outlaw’s Fish Kitchen in Port Isaac, Cornwall, where he has continued to elevate British seafood cuisine, earning multiple Michelin stars for his work. Outlaw’s cooking style is focused on simplicity, allowing the natural flavors of the fish and shellfish to shine, with minimal intervention. He champions sustainable fishing practices, ensuring that only the freshest, responsibly sourced ingredients are used in his dishes. Known for his appearances on television and his cookbooks, Outlaw has become an ambassador for British seafood, inspiring chefs and home cooks alike to embrace the bounty of the UK’s coastal waters. His influence on the culinary world has made him one of the UK’s foremost authorities on seafood, with a legacy rooted in both innovation and sustainability.
Paul Ainsworth is a highly respected British chef known for his innovative approach to modern British cuisine, with a strong emphasis on seasonal, locally sourced ingredients. After training in some of the UK’s top kitchens, including stints with Gordon Ramsay and Gary Rhodes, Ainsworth became the owner and head chef of Paul Ainsworth at No.6, a Michelin-starred restaurant in Padstow, Cornwall. His cooking combines refined techniques with a deep appreciation for the best of British produce, from seafood to rare meats and seasonal vegetables. Ainsworth’s menu is known for its creativity, as he takes classic British dishes and gives them a modern twist, all while maintaining a focus on outstanding flavor and presentation. In addition to his restaurant, he has expanded his culinary influence through television appearances, cookbooks, and his involvement in various hospitality ventures. Ainsworth is also known for his commitment to mentoring young chefs, helping to shape the next generation of talent in the UK. His blend of technical skill, passion for British food, and commitment to quality has solidified his position as one of the leading chefs in the UK.
Tom Kitchin is a highly regarded Scottish chef known for his focus on seasonal, local produce and his dedication to showcasing the best of Scotland’s natural ingredients. After honing his skills at prestigious restaurants across Europe, including stints with renowned chefs like Alain Ducasse and Michel Roux Jr., Kitchin opened his own restaurant, The Kitchin, in Edinburgh in 2006. The restaurant quickly earned a Michelin star, celebrated for its modern approach to traditional Scottish dishes. Kitchin’s cooking is rooted in the philosophy of “From Nature to Plate,” which emphasizes using the finest locally sourced ingredients, often foraged or caught directly from Scotland’s land and seas. His menus highlight the rich diversity of Scottish produce, from game and seafood to vegetables and wild herbs. In addition to his Michelin star, Kitchin has become a prominent ambassador for Scottish food, appearing on television and hosting culinary events. With a focus on sustainability and the highest quality ingredients, Tom Kitchin continues to inspire the UK’s dining scene, with a strong commitment to celebrating Scotland’s culinary heritage.
Nathan Outlaw is a celebrated British chef renowned for his exceptional expertise in seafood and his commitment to showcasing the finest fresh, sustainable produce. After training under some of the most respected chefs in the industry, Outlaw earned widespread acclaim for his restaurant, Outlaw’s at The Capital in London, which garnered a Michelin star. His dedication to seafood led him to open Outlaw’s Fish Kitchen in Port Isaac, Cornwall, where he has continued to elevate British seafood cuisine, earning multiple Michelin stars for his work. Outlaw’s cooking style is focused on simplicity, allowing the natural flavors of the fish and shellfish to shine, with minimal intervention. He champions sustainable fishing practices, ensuring that only the freshest, responsibly sourced ingredients are used in his dishes. Known for his appearances on television and his cookbooks, Outlaw has become an ambassador for British seafood, inspiring chefs and home cooks alike to embrace the bounty of the UK’s coastal waters. His influence on the culinary world has made him one of the UK’s foremost authorities on seafood, with a legacy rooted in both innovation and sustainability.
Paul Ainsworth is a highly respected British chef known for his innovative approach to modern British cuisine, with a strong emphasis on seasonal, locally sourced ingredients. After training in some of the UK’s top kitchens, including stints with Gordon Ramsay and Gary Rhodes, Ainsworth became the owner and head chef of Paul Ainsworth at No.6, a Michelin-starred restaurant in Padstow, Cornwall. His cooking combines refined techniques with a deep appreciation for the best of British produce, from seafood to rare meats and seasonal vegetables. Ainsworth’s menu is known for its creativity, as he takes classic British dishes and gives them a modern twist, all while maintaining a focus on outstanding flavor and presentation. In addition to his restaurant, he has expanded his culinary influence through television appearances, cookbooks, and his involvement in various hospitality ventures. Ainsworth is also known for his commitment to mentoring young chefs, helping to shape the next generation of talent in the UK. His blend of technical skill, passion for British food, and commitment to quality has solidified his position as one of the leading chefs in the UK.
This classic recipe starts with 9 simple ingredients:
400g (14oz) New Potatoes
Salt And Freshly Ground Pepper
25g (1oz) Butter
2 Medium Sliced Onions
75g (3oz) Diced Streaky Bacon
2 Crushed Garlic Cloves
250ml (9fl oz) Double Cream
5 Egg Yolks
7 Lean Bacon Rashers, Derinded
Wash The Potatoes And Cook Them In Their Skins In Salted Water Until Soft. Drain, Peel And Slice Them Thickly
Heat The Butter In A Frying Pan, Add The Onions And Cook Slowly For 10 Minutes, Stirring Frequently. Add The Diced Bacon And Garlic, Fry Over Medium Heat For 3 Minutes, Then Pour In The Cream. Boil For 1 Minute, Transfer To A Bowl And Leave To Cool.
Heat The Oven To 180°C/350°F/Gas 4. When The Cream Mixture Is Almost Cold, Stir In The Egg Yolk And Season With Pepper, Then Add The Sliced Potatoes. Line The Bottom And Sides Of A 900g (2lb) Terrine With The Bacon Rashes And Put In The Potato Mixture. Cover With Greaseproof Paper.
Stand The Terrine In A Baine-Marie And Bake The Pie In The Preheated Oven For About 55 Minutes, Until Fairly Firm. Turn Out On To A Plate And Serve Very Hot.
Source - Memories of Gascony, Pierre Koffmann with Timothy Shaw
This classic recipe starts with 4 simple ingredients:
800g (1 3/4 lb) Potatoes, Peeled And Cut Into Chunks
Salt And Freshly Ground Pepper
200ml (7 fl oz) Milk
70g (2 1/2 oz) Duck Fat
Cook The Potatoes In Boiling Salted Water Until Soft, Then Drain And Mash. Boil The Milk And Pour It On To The Potatoes, Add The Duck Fat And Mix Well. Check The Seasoning And Serve Very Hot
Source - Memories of Gascony, Pierre Koffmann with Timothy Shaw
This classic recipe starts with 9 simple ingredients:
400g (14oz) Puff Pastry
Flour, For Dusting
500g (1lb 2oz) Potatoes, Very Thinly Sliced
2 Garlic Cloves, Finely Chopped
2 Tablespoons Chopped Parsley
Salt And freshly Ground Pepper
Egg Wash (1 Egg Yolk Lightly Beaten With 1 Tablespoon Milk)
100ml (4 fl oz) Double Cream
1 Egg Yolk
Preheat The Oven To 200°C/400°F/Gas 6. On A Lightly Floured Surface, Roll Out Three-Quarters Of The Pastry And Use It To Line A Gratin Dish.
Put The Potatoes, Garlic, Parsley And Seasoning In A Bowl, Mix Well, Then Place In The Gratin Dish. Roll Out The Rest Of The Pastry And Place It On Top Of The Potatoes To Make A Lid. Carefully Seal The Edges And Brush The Top With Egg Wash. Cut A Hole In The Lid To Let The Steam Escape And Bake The Pie In The Preheated Oven For 55 Minutes.
Mix Together The Cream And Egg Yolk And, Using A Funnel, Pour This Mixture Into The Pie Through The Hold In The Pastry. Return The Pie To The Oven For 5 Minutes, Then Serve.
Source - Memories of Gascony, Pierre Koffmann with Timothy Shaw
This classic recipe starts with 6 simple ingredients:
Ground Beef – We used a lean ground beef. You may also swap it for sausage or turkey sausage if you want to lean into the breakfast vibe.
Garlic – Minced garlic.
Cream of Mushroom Soup – Or cream of chicken soup.
Cheddar Cheese – For a melty, cheesy layer.
MPW Retro Tater Tots
Chives or other Fresh Herbs – As garnish.
Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).
Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.
This classic recipe starts with 17 simple ingredients:
1 large bunch fresh cilantro
2 medium white or yellow onions
3 medium poblano peppers
2 to 3 medium jalapeños
2 tablespoons canola oil
2 teaspoons kosher salt, plus more as needed
1 pound tomatillos
2 pounds ground pork
1 tablespoon ground cumin
2 teaspoons garlic powder
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
3/4 cup low-sodium chicken broth, divided
1 medium lime
1/4 cup masa harina
8 ounces pepper jack or Monterey jack cheese
1 (32-ounce) bag MPW Retro frozen crinkle-cut fries
Chop 1 ½ cups cilantro. In a food processor, add 2 onions (cut into wedges), 3 poblano peppers (seeded), and 2–3 jalapeños. Pulse until finely chopped.
Heat 2 tbsp canola oil in an Instant Pot on Sauté. Add onion mixture + 1 tsp salt. Cook until softened, 10–12 min.
In the same processor, blend 1 lb tomatillos into a coarse purée.
Add 2 lb ground pork, 1 tbsp cumin, 2 tsp garlic powder, 1 ½ tsp coriander, 1 tsp oregano, and 1 tsp salt to the pot. Cook until no longer raw, 4–6 min.
Stir in tomatillo purée, ½ cup cilantro, ½ cup chicken broth, and zest of 1 lime. Bring to a simmer.
Seal lid, cook on HIGH pressure for 14 min. Let pressure release naturally for 20 min.
Meanwhile, whisk 2 tbsp lime juice, ¼ cup chicken broth, and ¼ cup masa harina. Grate 2 cups pepper jack or Monterey Jack. Bake 32 oz frozen fries until crisp.
Release pressure, stir chili, season to taste. Add masa mix + ½ cup cilantro, simmer 3–5 min to thicken.
Top fries with cheese, bake until melted. Spoon chili over fries, garnish with sour cream, red onion, cilantro, and hot sauce.
This classic recipe starts with 9 simple ingredients:
1 package (22 ounces) frozen MPW Retro Season Waffle fries
10 bacon strips, cooked and crumbled
3 green onions, sliced
1 can (6 ounces) sliced ripe olives, drained
2 medium tomatoes, seeded and chopped
2/3 cup salsa
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
Sour cream
Bake fries according to package directions. Transfer to a 10-in. cast-iron or other ovenproof skillet. Top with the bacon, onions, olives, tomatoes, salsa and cheeses. Return to the oven until cheese is melted, 5 minutes. Serve with sour cream.
Source - https://www.tasteofhome.com by Taste Of Home Editorial Team
