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

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.