Thursday, December 10, 2009

Southwestern Pork Stew

Great fill-you-up, warm-you-up  in the fall recipe!  The cornmeal used in this recipe adds a unique flavor as well as acting as a thickener! The recipe says to serve with tortillas. We did this, but it is honestly good without! Or you could serve dinner rolls with it.


Southwestern Pork Stew-adapted from New Slow Cooker Meals Betty Crocker
Total Time: 8 Hours
Serves 8
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.


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