This is a stew that doesn't have to simmer all day: The flavors come together quickly on the stovetop for a busy weeknight supper. Serve with sour cream and warm corn muffins.

New Mexican Pork Stew

4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
1 (14 1/2-ounce) can diced tomatoes, Mexican style
1/3 cup chopped fresh cilantro
1 to 2 fresh jalapeno chiles, seeded and chopped*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cold water
1 tablespoons cornstarch

1. In large saucepan cook and stir onion and garlic in oil until tender but not brown.
2. Add pork, cook and stir 2 to 3 minutes, until starting to brown.
3. Stir in tomatoes, cilantro, salt and pepper; bring to boiling, reduce heat. Cover and simmer 10 minutes or until pork is tender.
4. In small bowl blend together water and cornstarch until smooth, stir into saucepan. Cook over medium heat, stirring constantly, until mixture thickens slightly.
5. Spoon stew into individual soup bowls.

Makes 4 servings.

*Always wear rubber gloves when handling hot chiles.

Recipe provided courtesy of Pork, The Other White Meat.