What’s Cookin? Tuesdays Are Stews Days 8/14: Spicy Mexican Pork Stew

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

2 pounds boneless pork shoulder roast, well trimmed, cut into 1 1/2-inch pieces
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
2 ears frozen corn, thawed and cut into 1 1/2-inch pieces
1 package McCormick® Slow Cookers Chili Seasoning Mix
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup chopped onion
1 tablespoon chopped fresh cilantro (optional)

Preparation: 

Place pork, beans and corn in slow cooker.

Mix Seasoning, stewed tomatoes, tomato sauce and onion until blended. Pour over pork mixture; stir lightly. Cover.

Cook 8 hours on LOW or 4 hours on HIGH. Sprinkle with cilantro, if desired.

Source: McCormicks

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