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Mexican Pork Stew

Mexican Pork Stew

with Tortilla Chips

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Packed with hearty and delicious pork and veggies, this Mexican stew is the perfect remedy to a long work week. Crushed tortilla chips and a dollop of sour cream offer a pop of flavour, perfect for finishing off this bowl of goodness.

Tags:QuickFamilyOne Pot
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

1 unit

Vegetable Broth Concentrate

113 g

Corn Kernels

2 tbsp

Mexican Seasoning

200 g

Green Bell Pepper

85 g

Tortilla Chips

370 mL

Crushed Tomatoes

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

1 unit

Lime

3 tbsp

Sour Cream

(ContainsMilk/Lait)

2 unit

Green Onions

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3975 kJ
Calories950 kcal
Fat59 g
Saturated Fat18 g
Carbohydrate62 g
Sugar15 g
Dietary Fiber9 g
Protein41 g
Cholesterol115 mg
Sodium1370 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Pot
Measuring Spoons
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Thinly slice the green onions. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

2

Heat a large pot (or a very large pan) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up the pork with a spoon, until golden-brown and cooked through, 3- 4 min.** Transfer to a plate and set aside.

3

Add another 1 tbsp oil (dbl for 4 ppl) to the same pot, then peppers and corn. Cook, stirring often, scraping up any browned bits on the bottom of the pot, until peppers soften, 2-3 min. Add Mexican Seasoning. Season with salt and pepper. Stir to coat.

4

Add crushed tomatoes, pork (including any juices from the plate), broth concentrate and 1/4 cup water (dbl for 4 ppl) to the same pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-high. Season with salt and pepper. Simmer, stirring occasionally, until slightly thickened, 5-6 min.

5

While stew cooks, mix together sour cream, lime juice and 1/4 tsp lime zest (dbl for 4 ppl) in a small bowl. Season with salt and pepper.

6

Divide stew between bowls. Sprinkle cheese and green onions over top. Dollop lime crema over top. Serve with tortilla chips and squeeze over a lime wedge, if desired.