Slow Cooker Southwestern Pork Stew

 

1

medium onion, chopped (1/2 cup)

3

large cloves garlic, finely chopped

2

lb boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces

1/4

cup cornmeal

2

teaspoons ground cumin

1/2

teaspoon dried oregano leaves

1/2

teaspoon salt

1

can (15 to 16 oz) chili beans in sauce, undrained

1

can (14.5 oz) diced tomatoes with mild green chilies, undrained

1

cup Progresso® chicken broth (from 32-oz carton)

2

cups Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)

• 1 In 3 1/2- to 4-quart slow cooker, place onion and garlic. Top with pork. In small bowl, mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well. Add beans, tomatoes and broth; mix well.
• 2 Cover; cook on Low heat setting 8 to 10 hours.
• 3 Stir in corn. Cover; cook on Low heat setting about 30 minutes or until corn is tender.