Crockpot Spicy Mexican Pork Stew

Crockpot Spicy Mexican Pork Stew

2 full ears frozen corn, thawed and cut in 1 1/2 in pieces 1 1/2 lb lean, boneless pork, cut in 1 1/2 in pieces 1 can kidney beans, drained and rinsed (14 1/2 ounces) 1 can pinto beans, drained and rinsed (15 ounces) 1 can stewed tomatoes (14 1/2 ounces) 1 can tomato sauce (8 ounces) 1 pkg taco seasoning (1.25 oz) 2 T minced onion 2 t parsley flakes or cilantro leaves

In a 3 1/2 or 4-quart crockpot, place corn, pork pieces and beans in order listed above. In medium bowl stir together stewed tomatoes, tomato sauce, taco seasoning, and minced onion. Whisk together and pour into crockpot and lightly stir. Cover and cook on low for 8 hours or until pork is tender. Gently stir in parsley flakes or cilantro leaves after 8 hours.

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 * Catsrecipes Y-Group