Slow-Cooker Southwestern Pork Stew

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

  • prep time 20 min
  • total time 8 hr 50 min
  • ingredients 11
  • servings 6

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    460
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    95mg
    95%;
    Sodium
    1140mg
    1140%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    6g
    6%
      Sugars
    6g
    6%
    ),
    Protein
    40g
    40%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    15%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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