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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.

Tags:Family
Allergens:Milk/LaitSoy/Soja

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Pork Strips

1 unit

Chicken Broth Concentrate

7 g

Cilantro

113 g

Corn Kernels

1 tbsp

Mexican Seasoning

200 g

Green Bell Pepper

85 g

Tortilla Chips

1 unit

Lime

370 mL

Crushed Tomatoes

¼ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1.5 tsp

Smoked Paprika

(ContainsSoy/Soja)

6 g

Garlic

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)2929 kJ
Calories700 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber8 g
Protein43 g
Cholesterol115 mg
Sodium1160 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Zester
Instructionsarrow up iconarrow up icon
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1

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.

2

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.)

3

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.

4

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.

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 over cheese, remaining cilantro and dollop over lime crema. Serve with tortilla chips and squeeze over a lime wedge, if desired.