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Slow-Cooker Southwestern Pork Stew
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Prep Time:
20 minutes
Total Time:
8 hours 50 minutes
Zesty Mexican pork stew with cornmeal, cumin, and chili beans for a burst of flavor.
Ingredients:
  • 1 medium onion, chopped (1/2 cup)
  • 3 large cloves garlic, finely chopped
  • 2 lb boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces
  • 1/4 cup cornmeal
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1 can (15 to 16 oz) chili beans in sauce, undrained
  • 1 can (14.5 oz) diced tomatoes with mild green chilies, undrained
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 cups frozen whole kernel corn (from 1-lb bag)
Instructions:
  • Place onion and garlic in a 3 1/2- to 4-quart slow cooker. Arrange the pork on top. In a small bowl, combine cornmeal, cumin, oregano, and salt; sprinkle over the pork and mix until well coated. Add beans, tomatoes, and broth; stir everything together thoroughly.
  • Cover and simmer on Low heat for 8 to 10 hours.
  • Add the corn and gently stir it in. Cover the pot and simmer on low heat for approximately 30 minutes, or until the corn is tender.

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