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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(May contain traces of: Sesame, Milk)
370 mL
Crushed Tomatoes
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 unit(s)
Sour Cream
4 g
Smoked Paprika
(May contain traces of: Sesame, Milk, Mustard, Wheat, Soy, Triticale, Peanuts, Tree nuts, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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!)
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.
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.
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.
