New Mexican Pork Stew
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 warm flour tortillas.
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
1 (14.5-ounce) can diced tomatoes, Mexican style
1/3 cup chopped fresh cilantro
1 to 2 fresh jalapeño chiles, seeded and chopped*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cold water
1 tablespoons cornstarch
- In large saucepan cook and stir onion and garlic in oil until tender but not brown.
- Add pork, cook and stir 2 to 3 minutes, until starting to brown.
- Stir in tomatoes, cilantro, salt and pepper; bring to boiling, reduce heat. Cover and simmer 10 minutes or until pork is tender.
- In small bowl blend together water and cornstarch until smooth, stir into saucepan. Cook over medium heat, stirring constantly, until mixture thickens slightly.
- Spoon stew into individual soup bowls.
Makes 4 servings.
*Always wear rubber gloves when handling hot chiles.
Recipe and photograph provided courtesy of National Pork Board.