Ingredients
6
6 servings
- •2 tablespoons vegetable oil
- •1 cup all-purpose flour
- •2 ½ pounds lean boneless pork, cut into 1-inch cubes
- •1 ½ cups diced onion
- •1 clove garlic, minced
- •1 (14.5 ounce) can no-salt-added diced tomatoes
- •1 (4 ounce) can chopped green chilies
- •2 tablespoons minced fresh cilantro
- •¼ cup cold water
- •1 tablespoon cornstarch
- •1 cup shredded Mexican cheese blend
- •2 tablespoons chopped fresh cilantro, or to taste
Instructions
- Heat oil in a large Dutch oven or large pot over medium heat.
- Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 407
- Carbohydrate: 26g
- Fat: 19g
- Fiber: 2g
- Protein: 32g
- Sugar: 4g
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