Place potatoes in a medium saucepan and cover with water and boil until tender. Once cooked, remove potatoes and allow them to cool. Once cooled, you’ll be able to easily peel off the potato skins and then chop the potatoes.

In another pot place the pork chops, 4 cups of water, 2 teaspoons of salt and 1 teaspoons of cumin and boil until pork is fully cooked. Once cooked, remove the pork, chop the meat and discard any bones. Strain and reserve 3 ½ cups of pork broth.

In a large bowl prepare your masa, combine your cornmeal and reserved pork broth. Work the masa until it is well incorporated then cover and allow to rest for 15 minutes.

While your masa is resting, in a large saucepan saute the tomatoes and green onions in the bacon fat over medium heat. This is your sofrito.

Stir occasionally and add ½ tbs of salt, hot sauce and 1 teaspoon of cumin. Add the pork to your tomatoes and green onions. Once the pork has been well combined with the sofrito, gently fold in your cooked potatoes. You want your potatoes to still maintain their shape and texture, so don’t over mix your filling once you’ve added the potatoes.

Split up the masa into about ¼ cup portions and form into a ball by rolling between the palms of your hands.Place the balls of dough between two pieces of plastic (I used a ziplock bag)  and roll each out very thinly to form a circle-ish.

Remove the top plastic and place filling in the center of each. I use a cookie scoop for the filling. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by pressing down with your fingers.

Fill a large pot with vegetable oil and heat over medium high heat. Carefully place 3 Colombian empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.

Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with pico de gallo, hot sauce and sliced limes on the side.