Southwestern Pork Stew-adapted from New Slow Cooker Meals Betty Crocker
Total Time: 8 Hours
1 medium onion, chopped
3 large cloves garlic, finely chopped
2 pound pork boneless top loin, cut into 1 1/2 inch pieces
1/4 cup cornmeal
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1 can (15 ounces) chili beans in sauce, undrained
1 can (14 1/2 ounces) diced tomatoes with mild chiles, undrained
1 cup chicken broth
2 cups frozen whole kernel corn, thawed
Sour cream and cheddar cheese for topping
Place onion and garlic in 3 1/2-6 quart slow cooker. Top with pork. Mix cornmeal, cumin oregano, and salt; sprinkle over pork and mix well. Add beans, tomatoes, and broth; mix well.
Cover and cook on low heat setting 8-10 hours or until pork is tender.
Stir in corn. Cover and cook on low heat setting about 30 minutes or until corn is tender. Add sour cream and cheese as desired.