Mexican Pork and Green Chile Stew

Ingredients

• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2.5 pounds lean boneless pork , cut into 1-inch cubes
• 1.5 cups diced onion
• 1 clove garlic , minced
• 1 can no-salt-added diced tomatoes , 14.5 ounce
• 1 can chopped green chilies , 4 ounce
• 2 tablespoons minced fresh cilantro
• 0.25 cups cold water
• 1 tablespoon cornstarch
• 1 cup shredded Mexican cheese blend
• 2 tablespoons fresh cilantro , or to taste

Instructions

1. 1

   Heat oil in a large Dutch oven or large pot over medium heat.

2. 2

   Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.

3. 3

   Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir in onion and garlic; continue cooking and stirring until onion softens, about 5 minutes. Pour tomatoes, green chilies, and 2 tablespoons cilantro over pork mixture; stir. Cover and simmer mixture until pork is tender and no longer pink in the center, about 40 minutes.

4. 4

   Whisk together cold water and cornstarch in a small bowl until well combined; stir into liquid in the Dutch oven and continue cooking until sauce thickens, 5 to 10 minutes.

5. 5

   Remove the Dutch oven from heat and let sit for 10 to 15 minutes. Ladle stew into bowls; top with cheese and desired amount of cilantro to serve.