Before starting, wash and dry all produce. 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. Drain, then pat corn dry.

Heat a large pot (or a very large pan) over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 3- 4 min. Transfer pork to a plate. Set aside.

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pot, then peppers, onion 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 and garlic puree. Season with salt and pepper. Stir to coat.

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

While stew cooks, mix together sour cream, lime juice and 1/4 tsp lime zest (dbl for 4 ppl) in a small bowl. Season with salt and pepper, then stir to combine.

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