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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
1 pièce(s)
Concentré de bouillon de poulet
7 g
Coriandre
6 pièce(s)
Gousses d'ail
113 g
Maïs en grains
1 pièce(s)
Poivron vert
85 g
Croustilles de maïs
370 ml
Tomates broyées
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
1 pièce(s)
Crème sure
1 cc
Paprika fumé
Pas inclus dans votre livraison
1.5 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Roughly chop cilantro. Core, then cut pepper into 1/4-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 (or a very large pan) over medium-high heat. When hot, add 1 tbsp oil, then half the pork. Cook, until golden-brown and cooked through, 1-2 min per side.** Transfer to a plate and set aside. Repeat with another 1 tbsp oil and remaining pork.
Add another 1 tbsp oil to the same pot, then peppers, garlic 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 and smoked paprika. Season with salt and pepper. Stir to coat.
Add crushed tomatoes, corn, pork, including any juices from the plate, broth concentrates and 1 cup water 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 1/2 tsp lime zest 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.