Pork and Green Chile Mexican Stew

1. 1

   Heat oil in a large Dutch oven or large pot over medium heat.

2. 2

   Spread flour in a wide, shallow dish; add the pork and turn to coat, shaking off any excess.

3. 3

   Cook the coated pork in the hot oil until fully browned, 5 to 7 minutes. Stir in the onion and garlic; keep cooking and stirring until the onion softens, about 5 minutes. Pour in the tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Cover and simmer until the pork is tender and no longer pink in the center, about 40 minutes.

4. 4

   Whisk the cold water and cornstarch in a small bowl until smooth; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.

5. 5

   Remove the Dutch oven from the heat and let it sit for 10 to 15 minutes. Ladle the stew into bowls; top with cheese and your preferred amount of cilantro to serve.

• Calories 543.61 kcal High
• Protein 46.22 g Good Source
• Carbs 30.67 g Moderate
• Total Fat 23.3 g High
• Saturated Fat 8.46 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 144.57 mg High
• Sodium 378.4 mg Moderate
• Fiber 2.25 g Low Source
• Sugar 4.23 g Moderate
• Added Sugar 0.41 g Low Source
• Calcium 189.97 mg Moderate
• Iron 2.62 mg Moderate
• Potassium 202.55 mg Low Source
• Vitamin A 74.08 mcg_rae Low Source
• Vitamin C 19.66 mg Good Source
• Vitamin D 0.11 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅