Crockpot Tex-Mex Pork Stew

Description

 * 6 servings

Ingredients

 * 1 onion, chopped
 * 4 cloves garlic, minced
 * 2 lbs boneless pork top loin
 * ¼ cup cornmeal
 * ½ tsp salt
 * ⅛ tsp white pepper
 * ½ tsp cumin seeds
 * ½ tsp dried oregano leaves
 * 15 oz can chili beans in sauce, undrained
 * 14 oz can diced tomatoes with onions and garlic, undrained
 * 2 cups chicken broth
 * 2 cups frozen corn, thawed

Directions

 * 1) In 5 – 6 quart crockpot, mix together onion and garlic.
 * 2) Cut pork into 1½" cubes and place on top of onions.
 * 3) In small bowl, mix cornmeal, salt, pepper, cumin, and oregano.
 * 4) Sprinkle over pork cubes and mix to coat.
 * 5) Add undrained chili beans, undrained tomatoes and chicken broth to pork mixture.
 * 6) Cover crockpot and cook on low for 8 – 10 hours or until pork is thoroughly cooked.
 * 7) Add corn, cover crockpot and cook on high for 15 – 20 minutes or until stew is thoroughly heated.