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Slow-Cooker Southwestern Pork Stew

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Slow-Cooker Southwestern Pork Stew
  • Prep 20 min
  • Total 8 hr 50 min
  • Servings 6
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With cornmeal, cumin and chili beans, the Mexican flavor in this hearty pork stew shines through.
Updated Mar 14, 2010

Ingredients

  • 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 frozen whole kernel corn (from 1-lb bag)
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The cornmeal used in this tasty stew not only adds a unique flavor but also acts as a thickener.

Nutrition

460 Calories, 19g Total Fat, 40g Protein, 31g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
1140mg
48%
Potassium
1000mg
29%
Total Carbohydrate
31g
10%
Dietary Fiber
6g
23%
Sugars
6g
Protein
40g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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