Do you use your slow cooker often? I made this Slow Cooker Southwestern Pork Stew recently, and I realized that I should really use mine more often. I placed all the ingredients in the slow cooker and went to run some errands. It was so nice when I got home, and the aroma of this tasty meal was wafting through the house. It was also nice to know that I would not have to hurry around the kitchen to prepare dinner~it was already done!
This stew smelled amazing and tasted as good as it smelled. It is full of flavors, like cumin and oregano, beans and chilies! I made this stew with mild beans and chilies, but you could turn up the heat by using hot ones instead. You could expand the flavor of this stew, by adding rice to the mix, or serving it on noodles. No matter how you cook it, you are going to love the aroma, flavors and the convenience of this recipe!
Slow Cooker Southwestern Pork Stew
(printable recipe at end of page)
(makes 6 servings)
1 medium Onion, chopped
3 large cloves minced Garlic
2 pounds boneless Pork Loin
1/4 cup Cornmeal
2 teaspoons Ground Cumin
1/2 teaspoon dries Oregano Leaves
1/2 teaspoon Salt
15 ounce can Chili Beans in Sauce (undrained)
14 1/2″ can diced Tomatoes and Mild Chilies (undrained)
1 cup Chicken Broth
2 cups Frozen Corn
Biscuits ( use your favorite)
Chop onion and cloves and set aside.Trim the pork loin of excess fat and chop the pork loin into 1/2″ pieces.
In a medium bowl, mix together the cornmeal, ground cumin, dried oregano leaves and salt.
Place the onions and garlic on the bottom of the crock pot. Add pork, and mix in the cornmeal mix.
Add beans, tomatoes, and broth. Do not drain the can of beans or tomatoes. Mix everything together. Cook on low for 5-6 hours.
Mix into the corn 20-30 minutes before pork is finished. Cook biscuits.
Serve and enjoy!
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Author: The Freshman CookPrint Recipe
SLOW COOKER SOUTHWESTERN PORK STEW
INGREDIENTS:
- 1 medium Onion, chopped
- 3 large cloves minced Garlic
- 2 pounds boneless Pork Loin
- 1/4 cup Cornmeal
- 2 teaspoons Ground Cumin
- 1/2 teaspoon dries Oregano Leaves
- 1/2 teaspoon Salt
- 15 ounce can Chili Beans in Sauce (undrained)
- 14 1/2″ can diced Tomatoes and Mild Chilies (undrained)
- 1 cup Chicken Broth
- 2 cups Frozen Corn Biscuits ( use your favorite)
INSTRUCTIONS:
- Chop onion and cloves and set aside. Trim the pork loin of excess fat and chop the pork loin into 1/2″ pieces.
- In a medium bowl, mix together the cornmeal, ground cumin, dried oregano leaves and salt.
- Place the onions and garlic on the bottom of the crock pot. Add pork, and mix in the cornmeal mix.
- Add beans, tomatoes, and broth. Do not drain the can of beans or tomatoes. Mix everything together. Cook on low for 5-6 hours.
- Mix into the corn 20-30 minutes before pork is finished. Cook biscuits.
