Mexican Pork and Green Chile Stew

Lean pork simmers in a stew with tomatoes, green chiles, onion, garlic, and cilantro in this version of a traditional Mexican dish. Serve with hot corn or tortillas.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 407 Calories

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1 cup shredded Mexican cheese blend
• 2 tablespoons chopped fresh cilantro, or to taste
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons minced fresh cilantro
• 1 (14.5 ounce) can no-salt-added diced tomatoes
• 0.25 cup cold water
• 2.5 pounds lean boneless pork, cut into 1-inch cubes
• 1.5 cups diced onion

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.