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Tex-Mex Pork Stew

1 chopped onion
4 cloves garlic, minced
2 pounds boneless pork loin
1/4 cup cornmeal
1/2 tsp. cumin seeds
1/2 tsp. dried oregano leaves
1 15-oz. can chili beans in sauce, undrained
1 14-oz. can diced tomatoes with onions and garlic, undrained
1 cup chicken broth
2 cups frozen corn, thawed

In 5-6 quart crockpot, mix together onion and garlic. Cut pork into 1-
1/2" cubes and place on top of onions. In small bowl, mix cornmeal,
cumin and oregano. Sprinkle over pork cubes and mix to coat. Add
undrained chili beans, undrained tomatoes and chicken broth to pork
mixture. Cover crockpot and cook on low for 8-10 hours or until pork
is thoroughly cooked. Add corn, cover crockpot and cook on high for
15-20 minutes or until stew is thoroughly heated. 6 servings.

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