Mexican Pork and Green Chile Stew

Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.

• Cooking Time: 50 mins
• Total Time: 50 mins
• Calories: 407 Calories

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• ¼ cup cold water
• 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
• 1 ½ cups diced onion
• 2 ½ pounds lean boneless pork, cut into 1-inch cubes

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 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.

Step 4

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.

Step 5

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.