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Mexican-Inspired Pork Stew

Mexican-Inspired Pork Stew

with Tortilla Chips

Custom recipe
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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 lime crema offer a pop of flavour, perfect for finishing off this bowl of goodness.

Tags:One PotFamily FriendlyOptional Spice
Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

113 g

Corn Kernels

2 tbsp

Mexican Seasoning

200 g

Green Bell Pepper

85 g

Tortilla Chips

370 mL

Crushed Tomatoes

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 unit

Lime

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tsp

Garlic Salt

56 g

Yellow Onion

0.13 tsp

Chipotle Powder

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories950 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate74 g
Sugar20 g
Dietary Fiber12 g
Protein44 g
Cholesterol104 mg
Sodium1490 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
Utensilsarrow down iconarrow down icon
Zester
Large Pot
Slotted Spoon
Measuring Spoons
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! 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 cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).

2

Heat a large pot over medium-high heat. (NOTE: You can also use a very large non-stick pan.)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.** Using a slotted spoon, transfer pork to a plate. Set aside.

3

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pot, then peppers, onions and corn. Cook, stirring often, scraping up any browned bits on the bottom of the pot, until peppers soften, 2-3 min. Add Mexican Seasoning, garlic salt and 1/8 tsp chipotle powder. (NOTE: Reference heat guide.) Stir to coat veggies.

4

Add crushed tomatoes, pork (including any juices from the plate) and 1/4 cup water (dbl for 4 ppl) to the same pot. Bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper to taste.

5

Meanwhile, add sour cream, 1/2 tbsp lime juice and 1/4 tsp lime zest (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

6

Divide stew between bowls, then sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired. Serve tortilla chips alongside.