One-Pot Mexican Pork Stew
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One-Pot Mexican Pork Stew

One-Pot Mexican Pork Stew

with Tortilla Chips

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.

Allergens:
Milk

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

1 unit(s)

Chicken Broth Concentrate

7 g

Cilantro

6 unit(s)

Garlic, cloves

113 g

Corn Kernels

1 unit(s)

Green Bell Pepper

85 g

Tortilla Chips

370 mL

Crushed Tomatoes

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

1 tsp

Smoked Paprika

Not included in your delivery

1.5 tbsp

Oil*

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Nutrition Values

Calories790 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate62 g
Sugar16 g
Dietary Fiber9 g
Protein59 g
Cholesterol135 mg
Sodium600 mg
Trans Fat1 g
Potassium1800 mg
Calcium450 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester

Instructions

PREP
1

Roughly chop cilantro. Core, then cut pepper into 1/2-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.

COOK PORK
2

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

COOK VEGGIES
3

Add another 1/2 tbsp oil (dbl for 4 ppl) to the same pot, then peppers 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, garlic and 3/4 tsp smoked paprika (dbl for 4 ppl). Season with salt and pepper. Stir to coat.

COOK STEW
4

Add crushed tomatoes, corn, pork (including any juices from the plate), broth concentrate(s) 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.

MAKE CREMA
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.

FINISH AND SERVE
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.

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