Slow Cooker Southwest Pork Stew
Made in the slow cooker, this hearty, Tex-Mex style pork stew is the perfect way to use up leftover pulled pork. It's savory, spicy comfort food at it's best!
Servings: 6 servings
Ingredients
- 2 cups chicken broth
- 2 cups salsa verde
- 2 15 oz. cans black beans, rinsed and drained
- 1 10 oz. can diced tomatoes and green chilies
- 1 pound shredded pork
- 1 small onion diced
- 2 cloves garlic minced
- 1 12 oz. bag frozen corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/8 cup yellow cornmeal
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Lightly grease the bowl of a slow cooker. Add all the ingredients except the cornmeal, cilantro, salt and pepper.
- Cover and cook on low for 4-6 hours, or until hot and bubbly.
- About 30 minutes before serving, stir in the cornmeal. Stir in the cilantro and season with salt and pepper, to taste, just before serving.