Crockpot Spicy Mexican Pork Stew
2 ears frozen corn, thawed and cut in 1 1/2-inch pieces
1 1/2 pounds lean boneless pork (loin/sirloin roast) well-trimmed and cut in 1 1/2-inch pieces
1 can (14 1/2 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14 1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 package (1.25 oz.) McCormick® Taco Seasoning
2 tablespoons McCormick® Minced Onion
2 teaspoons McCormick® Parsley Flakes or Cilantro Leaves
1. In a 3 1/2 or 4-quart crockery slow cooker, place corn, pork pieces and beans in order listed.
2. In medium bowl, stir together stewed tomatoes, tomato sauce, taco seasoning, and minced onion. Pour into cooker and lightly stir.
3. Cover and cook on LOW for 8 hours or until pork is tender. Gently stir in Parsley Flakes or Cilantro Leaves.
Makes 4 to 6 servings (about 10 cups)
8 pts each