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.