Slow Cookers Spicy Mexican Pork Stew Recipe

McCormick® Slow Cookers Chili Seasoning adds the spicy Mexican flavor to this colorful stew made in a slow cooker.
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Ingredients
  • 2 pounds boneless pork shoulder roast, well trimmed, cut into 1 1/2-inch pieces
  • 1 can (15 ounces) kidney beans, drained
  • 1 can (15 ounces) pinto beans, drained
  • 2 ears frozen corn, thawed and cut into 1 1/2-inch pieces
  • 1 package McCormick® Slow Cookers Chili Seasoning
  • 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)
Directions
PREP
10 mins
COOK
6+ hrs

1. Place pork, beans and corn in slow cooker.

 

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

 

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

Slow Cooker Tip: For best results, do not remove cover during cooking.

 

Test Kitchen Tip: Prepare as directed, using 1 cup frozen corn kernels in place of the ears of corn.

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Nutrition (per serving)
Calories: 291 Calories
Fat: 11 Grams
Protein: 24 Grams
Cholesterol: 65 Milligrams
Carbohydrates: 24 Grams
Sodium: 739 Milligrams
Fiber: 5 Grams

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