Mexican Pork Stew

2 1/2 Pounds Lean Boneless Pork Butt, trimmed of fat and cut into 1-inch cubes
1 Tbsp. Watkins Liquid Garlic Spice
1 1/2 Cups Coarsely Chopped Onion
1 Can (14.5 Oz.) Diced Tomatoes in Juice
2 Cans (4 Oz. each) Chopped Green Chiles
1 Tbsp. Watkins Cilantro
2 teas. Watkins Chili Seasoning
1 1/4 teas. Salt
1/2 teas. Watkins Black Pepper
1 Watkins Bay Leaf
2 Tbsp. Cornstarch, if desired
2 Tbsp. Water, if desired
3 Cups Hot Cooked rice
Reduced-calorie Sour Cream, for garnish

In large skillet, heat Liquid Garlic Spice over medium-high heat; add meat a few pieces at a time and cook until lightly browned. Push meat to sides of pan; add onion and cook until onion is limp. Stir in diced tomatoes, chilies and spices. Cover and simmer until meat is tender about 1 1/2 hours. If desired, the broth can be thickened by combining the cornstarch and water and stirring into the bubbling stew. To serve, place rice in serving bowls, spooning hot stew over rice; garnish with sour cream.

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