Fajita-Spiced Pork, Eggplant, and Tomato Stew

1.Pat the pork cubes dry with paper towels and season generously with salt and pepper.

2.Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches until golden on all sides. Remove pork and set aside.

3.Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

4.Return the browned pork to the pot. Stir in the diced tomatoes, eggplant cubes, frozen fajita vegetable mix, fajita seasoning, ground cumin, and smoked paprika.

5.Pour in the chicken broth. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the pork is fork-tender and the eggplant is soft.

6.Stir occasionally to prevent sticking. If the stew becomes too thick, add a little more broth or water.

7.Taste and adjust seasoning with salt and pepper as needed.

8.Serve hot, garnished with fresh cilantro, alongside warm tortillas or rice.