- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 1/2 pounds lean boneless pork, cut into 1-inch cubes
- 1 1/2 cups diced onion
- 1 clove garlic, minced
- 1 (14.5 ounce) can no-salt-added diced tomatoes
- 1 (4 ounce) can chopped green chilies
- 2 tablespoons minced fresh cilantro
- 1/4 cup cold water
- 1 tablespoon cornstarch
- 1 cup shredded Mexican cheese blend
- 2 tablespoons chopped fresh cilantro, or to taste
- Heat oil in a large Dutch oven or large pot over medium heat.
- Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
- Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
- Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
- Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.
05/20/2018
recipepes.com
Mexican Pork and Green Chile Stew, recipe
PT15M
PT1H
5
455 calories
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