Slow Cooker Southwestern Pork Stew

With cornmeal, cumin and chili beans, the Mexican flavor in this hearty pork stew shines through.

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Servings 6

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ingredients 11
Prep Time 20 min
Total Time 8 hr 50 min

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 Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)

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Directions

1 In 3 1/2- to 4-quart slow cooker, place onion and garlic. Top with pork. In small bowl, mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well. Add beans, tomatoes and broth; mix well.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Stir in corn. Cover; cook on Low heat setting about 30 minutes or until corn is tender.