Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Roughly chop cilantro. Core, then cut pepper into 1/4-inch pieces. Zest and juice half the lime. Cut remaining lime into wedges. Peel, then mince or grate garlic. Pat pork dry with paper towels, then cut into 2-inch pieces.

Heat a large pot (or a very large pan) over medium-high heat. When hot, add 1 tbsp oil, then pork. Cook, until golden-brown and cooked through, 1-2 min per side.\*\* Transfer to a plate and set aside. (NOTE: For 4 ppl, cook pork in 2 batches, using 1 tbsp oil per batch.)

Add another 1 tbsp oil (same amount for 4 ppl) to the same pot, then peppers, garlic and half the cilantro. Cook, stirring often, scraping up any brown bits on the bottom of the pot, until peppers soften, 2-3 min. Add Mexican seasoning and smoked paprika. Season with salt and pepper. Stir to coat.

Add crushed tomatoes, corn, pork ( including any juices from the plate), broth concentrates and 1/2 cup water (dbl 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.

Divide stew between bowls. Sprinkle over cheese, remaining cilantro and dollop over lime crema. Serve with tortilla chips and squeeze over a lime wedge, if desired.