Mexican-Inspired 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 bowl of goodness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
113 g
Corn Kernels
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
1 unit(s)
Green Bell Pepper
85 g
Tortilla Chips
1 unit(s)
Crushed Tomatoes with Garlic and Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
1 tsp
Garlic Salt
0.13 tsp
Chipotle Powder
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy Core, then cut pepper into 1/4-inch pieces.
Heat a large pot over medium-high heat. (NOTE: You can also use a very large non-stick pan.)When the pot is hot, add 1/2 tbsp (1 tbsp) oil , then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer pork to a plate. Set aside.
Add 1/2 tbsp (1 tbsp) oil to the same pot, then peppers and corn. Cook, stirring often, scraping up any browned bits on the bottom of the pot, until peppers soften, 2-3 min. Add Tex-Mex paste, garlic salt and 1/8 tsp (1/4 tsp) chipotle powder. (NOTE: Reference heat guide.) Stir to coat veggies.
Add crushed tomatoes, pork, any pork juices from the plate and 1/2 cup (1 cup) water 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.
Divide stew between bowls, then sprinkle cheese over top.Dollop with sour cream.Serve tortilla chips alongside.
