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Mexican Pork and Green Chile Stew
Mexican Pork and Green Chile Stew
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Cook Time:
50 minutes
Total Time:
60 minutes
Mexican pork stew with tomatoes, green chiles, onions, garlic, and cilantro. Serve with warm tortillas, buttery corn, or beans and rice.
Ingredients:
  • 1 cup all-purpose flour
  • 2.5 pounds lean boneless pork, cut into 1-inch cubes
  • 1.5 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
  • 0.25 cup cold water
  • 1 cup shredded Mexican cheese blend
  • 2 tablespoons chopped fresh cilantro, or to taste
Instructions:
  • Warm the oil in a sizable Dutch oven or large pot on medium heat.
  • Dust a wide, shallow dish with flour. Add the pork and coat well, shaking off any extra flour.
  • Brown the coated pork in hot oil for 5 to 7 minutes. Cook and stir in onion and garlic until onion softens, about 5 minutes. Add diced tomatoes, green chilies, and 2 tablespoons of cilantro; mix well. Cover the Dutch oven and simmer until pork is tender and cooked through, about 40 minutes.
  • Combine cold water and cornstarch in a small bowl, then stir this mixture into the liquid in the Dutch oven. Cook until the sauce thickens, 5 to 10 minutes.
  • Take the Dutch oven off the heat and allow the dish to rest for 10 to 15 minutes. Serve in bowls, sprinkle with cheese, and garnish with cilantro to taste.

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