Follow these steps for perfect results
onion
chopped
garlic
finely chopped
pork top loin
cut into 1 inch pieces
cornmeal
ground cumin
dried oregano leaves
salt
chili beans in sauce
undrained
diced tomatoes with green chilies
undrained
chicken broth
frozen whole kernel corn
thawed
Place chopped onion and garlic in the bottom of a slow cooker.
Top with pork pieces.
In a separate bowl, mix cornmeal, cumin, oregano, and salt.
Sprinkle the cornmeal mixture over the pork and mix well to coat.
Add chili beans, diced tomatoes with green chilies, and chicken broth to the slow cooker.
Mix all ingredients in the slow cooker thoroughly.
Cook on low for 8 to 10 hours, or until the pork is very tender.
About 30 minutes before serving, add the thawed frozen corn to the stew.
Turn the slow cooker to high and cook for the remaining 30 minutes until corn is heated through.
Serve hot.
Expert advice for the best results
Add a can of green chiles for extra heat.
Top with sour cream or avocado before serving.
Everything you need to know before you start
15 minutes
Yes, can be made a day ahead
Serve in a bowl, garnished with cilantro and a dollop of sour cream.
Serve with cornbread
Serve with a side salad
Pairs well with the Southwestern flavors
Complementary to the stew's spice
Discover the story behind this recipe
Hearty and comforting dish with Native American and Spanish influences.
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