Mexican Pork and Green Chile Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews Pork
Ingredients
- 2 tablespoons vegetable oil 1 cup all-purpose flour 2 ½ pounds lean boneless pork, cut into 1-inch cubes 1 ½ cups diced onion 1 clove garlic, minced 1 (14.5 ounce) can no-salt-added diced tomatoes 1 (4 ounce) can chopped green chilies 2 tablespoons minced fresh cilantro ¼ cup cold water 1 tablespoon cornstarch 1 cup shredded Mexican cheese blend 2 tablespoons chopped fresh cilantro, or to taste
Nutrition Info
- 406.5 caloriescarbohydrate: 25.5 gcholesterol: 81.8 mgfat: 19.2 gfiber: 2.2 gprotein: 32.4 gsaturatedFat: 8.4 gservingSize: -sodium: 436.2 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Mexican Pork and Green Chile Stew
Directions
-
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 onion and garlic in with the pork, continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture, stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
Whisk cold water and cornstarch together in a small bowl, stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
Remove Dutch oven from heat, let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.