Pork Sancocho Stew

Ingredients

• 1 (2-lb) bag frozen sancocho tropical vegetable blend
• 1 large onion
• ¼ cup fresh cilantro, coarsely chopped
• Juice of 1 lime
• 1 (1-oz) link dry chorizo sausage, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 lb pork for stew
• 1 tablespoon pipian (or mole) seasoning
• 2 tablespoons all-purpose flour
• 1 (48-oz) box reduced-sodium chicken broth
• 1 (10-oz) can milder diced tomatoes/green chiles (undrained)

Preparation

1. Cut sancocho vegetables into uniform-size pieces.
2. Peel onion and cut into large wedges.
3. Chop cilantro.
4. Squeeze lime for juice (2 tablespoons).
5. Slice chorizo.

Steps

1. Preheat stockpot over medium-high 2-3 minutes. Place oil in pan, then add pork; cook 1-2 minutes or until browned.
2. Add chorizo, onions, and pipian; cook 1-2 minutes or until onions soften. Sprinkle with flour; stir until well blended.
3. Add broth; bring to a boil. Add tomatoes with chiles and sancocho vegetables. Reduce heat to low; simmer 45-50 minutes or until veggies are tender. Stir in cilantro and lime juice. Serve.