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Prepare slow cooked Mexican pork stew with cornmeal, chili beans and cumin.
Preparation time: 20 minutes
Cooking time: 8 hours 30 minutes
Servings: 6
Ingredients:
2 lb pork shoulder, boneless, trim off fat then cut into 1½-inch sizes
½ cup chopped onion
3 large garlic cloves, finely chopped
2 tsp ground cumin
¼ cup cornmeal
½ tsp dried oregano leaves
1 (15 - 16 oz) canned chili beans in sauce, don’t drain
1 (14.5 oz) canned chopped tomatoes with mild green chilies, don’t drain
1 cup chicken broth
2 cups frozen whole kernel corn
½ tsp salt
Directions:
1. Combine onion and garlic in a 3½ to 4 qt slow cooker. Add the pork.
2. Mix cornmeal, oregano, cumin and salt together in a small bowl. Sprinkle this mixture over the pork the mix well. Add the tomatoes, beans and broth then mix well.
3. Cover the slow cooker then cook on low heat setting for 8 to 10 hours.
4. Stir in the corn. Cover then cook on low heat setting for about 30 minutes or until corn is soft.
