Heat oil in a large skillet over medium-high heat then add diced onions, bell pepper and jalapenos. Cook 3–4 minutes until the onion begins to soften and become translucent. Add the garlic then cook for an additional 2 minutes.
Add the diced pork to the skillet then cook until the exterior is no longer pink, about 4–5 minutes. Once the pork is opaque but not cooked all the way through, add canned tomatoes, cilantro, cumin powder, chili powder, salt and chicken broth. Stir to combine, making sure to scrape up anything sticking to the bottom of the skillet.
Bring the mixture to a boil then immediately reduce the heat to low. Cover the skillet and simmer for 1 hour, stirring occasionally.
After the mixture has simmered for 1 hour, the pork should be tender and the broth should be very flavorful. Combine cornstarch and water together in a small bowl and stir until well incorporated. Then stir the cornstarch mixture into the stew and allow the pot to return to a simmer. Continue stirring for one minute while the mixture begins to thicken.
Remove stew from the heat and serve with steamed rice. Garnish with shredded cheese and chopped cilantro. Enjoy!
One Last Thing
If you’re a planner, whip up this chili recipe and store it in a resalable plastic bag in the freezer. It will be good for up to 3 months!