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1 (2-lb) bag frozen sancocho tropical vegetable blend
1 large onion
1/4 cup fresh cilantro, coarsely chopped
Juice of 1 lime
1 (1-oz) link dry chorizo sausage, thinly sliced
2 tablespoons extra-virgin olive oil
1 lb pork for stew
1 tablespoon pipian (or mole) seasoning
2 tablespoons all-purpose flour
1 (48-oz) box reduced-sodium chicken broth
1 (10-oz) can milder diced tomatoes/green chiles (undrained)
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