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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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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


1 unit


3 tbsp

Sour Cream


2 unit

Green Onion

Not included in your delivery

2 tbsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.