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 over hot cooked rice with sour cream and warm Corn Muffins.
- 4 boneless pork chops (cut into 3/4-inch cubes, about 1 lb.)
- 1 onions (large, chopped, about 2 cups)
- 2 cloves garlic (crushed or minced)
- 2 teaspoons vegetable oil
- 14 1/2 ounces diced tomatoes (Mexican-style)
- 1/3 cup fresh cilantro (chopped)
- 2 jalapeno chilies (seeded and chopped*)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cold water
- 1 tablespoon corn starch
- In large saucepan over medium heat, cook and stir onion and garlic in oil until onion is translucent (about 5 to 7 minutes). Add pork, cook and stir 2 to 3 minutes or until the pork begins to turn white. Stir in tomatoes, cilantro, jalapeno, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until pork is tender. Meanwhile, in small bowl, blend together water and cornstarch until smooth, stir into pork mixture until the sauce thickens slightly. Spoon stew into individual soup bowls.