Succulent chunks of pork combine with chiles, tomatoes, onion and garlic for a zesty stew. Serve with corn bread muffins or warmed tortillas.

Ortega Chile Verde

3 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, finely chopped
3 pounds pork tenderloin or boneless pork chops, cut into 1/2-inch pieces
1/4 cup all-purpose flour
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
2 (7-ounce) cans ORTEGA® Diced Green Chiles
3/4 cup chicken broth
1/2 teaspoon salt

1. Heat vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pork and flour; cook, stirring frequently, for 3 to 5 minutes or until pork is no longer pink.
2. Add tomatoes with juice, chiles, broth and salt. Bring to a boil. Reduce heat to medium-low; cover partially. Cook, stirring occasionally, for 15 to 20 minutes or until sauce is thickened.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.