Mexican Pork and Green Chile Stew

Ingredients

• 2 tablespoons olive oil
• 1 pound pork shoulder, cut into cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (28-ounce) can diced tomatoes
• 2 cups chicken broth
• 1 (4-ounce) can diced green chiles
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the pork cubes and cook, stirring occasionally, for about 5 minutes, or until the pork is lightly browned.
2. Add the onion and garlic and cook, stirring occasionally, for 3 minutes.
3. Add the chili powder, cumin, oregano, salt, and pepper and stir to combine.
4. Add the diced tomatoes, chicken broth, and green chiles. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, for 20 minutes.
5. Add the black beans and corn and simmer for an additional 10 minutes.
6. Serve the stew hot with desired toppings such as sour cream, shredded cheese, and chopped cilantro.

Interesting Facts

• This Mexican pork and green chile stew is a traditional dish in Mexico and is often served with rice.
• This stew can be served as a main course or as a side dish.
• The stew can be frozen for up to 3 months.
• Other proteins such as chicken or beef can be substituted for the pork.