Mexican Pork And Green Chile Stew
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
52
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 cup
All-Purpose Flour1.5 cups
Onion (diced)1 clove
Garlic (minced)1 cup
Water (cold)1 tbsp
CornstarchDirections:
1
Heat oil in a large Dutch oven or large pot over medium heat
2
Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess
3
Cook coated pork in hot oil until completely browned, 5 to 7 minutes
4
Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes
5
Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir
6
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
7
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
8
Remove Dutch oven from heat; let dish rest 10 to 15 minutes
9
Ladle into bowls and top with cheese and desired amount of cilantro to serve