Mexican Pork and Green Chile Stew

african asian korean main soup side savory umami medium fast

Prep

26 min

Cook

59 min

Total

85 min

Ingredients (12)

2 tablespoons vegetable oil g

1 cup all-purpose flour g

2 ½ pounds lean boneless pork, cut into 1-inch cubes g

1 ½ cups diced onion g

1 clove garlic, minced g

1 (14.5 ounce) can no-salt-added diced tomatoes g

1 (4 ounce) can chopped green chilies g

2 tablespoons minced fresh cilantro g

¼ cup cold water g

1 tablespoon cornstarch g

1 cup shredded Mexican cheese blend g

2 tablespoons fresh cilantro, or to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat oil in a large Dutch oven or large pot over medium heat.

Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.

Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir in onion and garlic; continue cooking and stirring until onion softens, about 5 minutes. Pour tomatoes, green chilies, and 2 tablespoons cilantro over pork mixture; stir. Cover and simmer mixture until pork is tender and no longer pink in the center, about 40 minutes.

Whisk together cold water and cornstarch in a small bowl until well combined; stir into liquid in the Dutch oven and continue cooking until sauce thickens, 5 to 10 minutes.

Remove the Dutch oven from heat and let sit for 10 to 15 minutes. Ladle stew into bowls; top with cheese and desired amount of cilantro to serve.