Name: Mexican Pork Stew with Cheesy Tortilla Chips
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1420 ml chicken or vegetable broth; 3 small bunches cilantro; 3 (398 ml) cans diced tomatoes; 1 ½ cups frozen corn; 6 cloves garlic; 3 green bell peppers; 3 limes; 0.375 (227 g) block mozzarella cheese; ¾ cup plain Greek yogurt; 6 pork chops, boneless; 6 small corn tortillas; black pepper; chili powder; crushed red pepper; cumin, ground; extra virgin olive oil; onion powder; oregano, dried; paprika; salt

Mexican Pork Stew with Cheesy Tortilla ChipsMexican Pork Stew with Cheesy Tortilla Chips — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

1420 ml chicken or vegetable broth

3 small bunches cilantro

3 (398 ml) cans diced tomatoes

1 ½ cups frozen corn

6 cloves garlic

3 green bell peppers

3 limes

0.375 (227 g) block mozzarella cheese

¾ cup plain Greek yogurt

6 pork chops, boneless

6 small corn tortillas

black pepper

chili powder

crushed red pepper

cumin, ground

extra virgin olive oil

onion powder

oregano, dried

paprika

salt

Instructions

Preheat oven to 175°C (350°F).

Wash and dry the fresh produce.

Slice the pork chops crosswise into thin strips.

Preheat a large pot over medium-high heat.

On a clean cutting board, shave the cilantro leaves off the stems; mince the stems and the leaves, keeping them separate. Set the leaves aside in one small bowl and the stems in another.

Once the pot is hot, add oil and swirl to coat the bottom.

Add pork strips to the pot and cook, tossing occasionally, until the pork is browned and cooked through, 4-5 minutes. Once done, transfer to a plate.

Meanwhile, seed and medium dice the bell peppers. Peel and mince garlic.

Return the pot to medium heat; add more oil, cilantro stems, peppers, and garlic. Cook, stirring often, until peppers soften, 4-5 minutes.

Combine spices in a small bowl.

Add half of the spice mix, pork, tomatoes, corn, and broth to the pot and stir to combine. Bring to a boil on high, then reduce heat to medium and simmer until slightly thickened, 8-10 minutes.

Meanwhile, cut each tortilla into 8 triangles and place on a large baking sheet pan. Drizzle with oil and remaining seasoning mix. Toss to coat, then spread out in a single layer. Place in the oven and bake until golden and crispy, 8-10 minutes.

Zest and juice half of the limes into a small bowl. Cut the remaining limes into wedges.

Add yogurt and salt to the bowl with the lime zest and stir to combine.

Coarsely grate cheese. Remove tortillas from the oven and sprinkle with cheese. Return to the oven and bake until the cheese melts, 2-3 minutes.

To serve, divide pork stew between bowls and top with tortilla chips, cilantro leaves, and a dollop of lime yogurt. Enjoy!

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