Name: Mexican Pork and Green Chile Stew
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; All-purpose flour - 1 cup; Lean boneless pork, cut into 1-inch cubes - 2 ½ pounds; Diced onion - 1 ½ cups; Garlic, minced - 1 clove; No-salt-added diced tomatoes - 1 (14.5 ounce) can; Chopped green chilies - 1 (4 ounce) can; Minced fresh cilantro - 2 tablespoons; Cold water - ¼ cup; Cornstarch - 1 tablespoon; Shredded Mexican cheese blend - 1 cup; Chopped fresh cilantro, or to taste - 2 tablespoons

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Ingredients for - Mexican Pork and Green Chile Stew

1. Vegetable oil - 2 tablespoons

2. All-purpose flour - 1 cup

3. Lean boneless pork, cut into 1-inch cubes - 2 ½ pounds

4. Diced onion - 1 ½ cups

5. Garlic, minced - 1 clove

6. No-salt-added diced tomatoes - 1 (14.5 ounce) can

7. Chopped green chilies - 1 (4 ounce) can

8. Minced fresh cilantro - 2 tablespoons

9. Cold water - ¼ cup

10. Cornstarch - 1 tablespoon

11. Shredded Mexican cheese blend - 1 cup

12. Chopped fresh cilantro, or to taste - 2 tablespoons

How to cook deliciously - Mexican Pork and Green Chile Stew

1. Stage

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

2. Stage

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

3. Stage

Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with pork; continue cooking and stirring until onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over pork mixture; stir. Place a cover on the Dutch oven and simmer mixture until pork is tender and no longer pink in the center, about 40 minutes.

4. Stage

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

5. Stage

Remove the 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.