RCI-SP.004.0122.001
Crockpot Tex-Mex Pork Stew
* 6 servings
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- onion1 unitchopped
- garlic4 clovesminced
- boneless pork top loin2 lbs
- ¼ cup
- ½ tsp
- ⅛ tsp
- ½ tsp
- ½ tsp
- can chili beans in sauce15 ozundrained
- can diced tomatoes with onions and garlic14 ozundrained
- 2 cups
- frozen corn2 cupsthawed
Method
1
Chop the onion and mince the garlic cloves, then set aside.
2
Cut the boneless pork top loin into 1-inch cubes, removing excess fat as needed.
3
Combine cornmeal, salt, white pepper, cumin seeds, and dried oregano leaves in a small bowl to create a spice mix.
4
Place the pork cubes in a large bowl and sprinkle with the spice mixture, tossing until evenly coated.
5
Transfer the seasoned pork, chopped onion, and minced garlic to the crockpot.
6
Pour in the undrained chili beans in sauce, undrained diced tomatoes with onions and garlic, and chicken broth, stirring well to combine all ingredients.
7
Cover the crockpot and cook on low heat for 8 hours, stirring occasionally if possible to ensure even cooking.
480 minutes
8
Stir in the thawed frozen corn and cook uncovered for an additional 10-15 minutes until the corn is heated through.
9
Taste and adjust seasonings as needed before serving hot.