HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Mexican Pork Stew
One-Pot Mexican Pork Stew

One-Pot 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 stew.


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Pork Strips

1 unit

Chicken Broth Concentrate

7 g


113 g

Corn Kernels

1 tbsp

Mexican Seasoning

200 g

Green Bell Pepper

85 g

Tortilla Chips

1 unit


370 mL

Crushed Tomatoes

¼ cup

Mozzarella Cheese, shredded


3 tbsp

Sour Cream


1.5 tsp

Smoked Paprika


6 g


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)2929 kJ
Calories700 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber8 g
Protein43 g
Cholesterol115 mg
Sodium1160 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Instructionsarrow up iconarrow up icon
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Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Roughly chop cilantro. Core, then cut pepper into 1/4-inch pieces. Zest and juice half the lime. Cut remaining lime into wedges. Peel, then mince or grate garlic. Pat pork dry with paper towels, then cut into 2-inch pieces.


Heat a large pot (or a very large pan) over medium-high heat. When hot, add 1 tbsp oil, then pork. Cook, until golden-brown and cooked through, 1-2 min per side.** Transfer to a plate and set aside. (NOTE: For 4 ppl, cook pork in 2 batches, using 1 tbsp oil per batch.)


Add another 1 tbsp oil (same amount for 4 ppl) to the same pot, then peppers, garlic and half the cilantro. Cook, stirring often, scraping up any brown bits on the bottom of the pot, until peppers soften, 2-3 min. Add Mexican seasoning and smoked paprika. Season with salt and pepper. Stir to coat.


Add crushed tomatoes, corn, pork ( including any juices from the plate), broth concentrates and 1/2 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 over cheese, remaining cilantro and dollop over lime crema. Serve with tortilla chips and squeeze over a lime wedge, if desired.