One-Pot Mexican-Style 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 to top it all off.
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
250 g
Ground Pork
1 unit
Chicken Broth Concentrate
6 tbsp
Sour Cream
(Contains: Milk)
340 g
Sweet Potato
2 tbsp
Mexican Seasoning
200 g
Green Bell Pepper
85 g
Tortilla Chips
1 unit
Lime
370 mL
Crushed Tomatoes with Garlic and Onion
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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. Peel, then mince or grate garlic. Peel, then cut sweet potato into 1/2-inch pieces.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl) to the same pot, then sweet potatoes, peppers and garlic. 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, then stir to coat.
Add crushed tomatoes, pork ( including any juices from the plate), broth concentrate and 1 cup water (dbl for 4 ppl) to the same pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Season with salt and pepper. Simmer, stirring occasionally, until sweet potatoes are tender and stew thickens slightly, 8-10 min.
While stew cooks, add sour cream, lime juice and 1/4 tsp lime zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Divide stew between bowls. Dollop lime crema over top and sprinkle with cheese. Serve with tortilla chips and squeeze over a lime wedge, if desired.
