Tex-Mex Pork Crock Pot Stew
1 chopped onion
4 cloves garlic, minced
2 pounds boneless pork top 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 crock pot, 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 crock pot 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.
1 chopped onion
4 cloves garlic, minced
2 pounds boneless pork top 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 crock pot, 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 crock pot 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.