Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).

Heat a large pot over medium-high heat. (NOTE: You can also use a very large non-stick pan.)When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Using a slotted spoon, transfer pork to a plate. Set aside.

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pot, then peppers, onions and corn. Cook, stirring often, scraping up any browned bits on the bottom of the pot, until peppers soften, 2-3 min. Add Mexican Seasoning, garlic salt and 1/8 tsp chipotle powder. (NOTE: Reference heat guide.) Stir to coat veggies.

Add crushed tomatoes, pork (including any juices from the plate) and 1/4 cup water (dbl for 4 ppl) to the same pot. Bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper to taste.

Meanwhile, add sour cream, 1/2 tbsp lime juice and 1/4 tsp lime zest (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Divide stew between bowls, then sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired. Serve tortilla chips alongside.