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Crockpot Mexican Pork Stew

By Linda Larsen, About.com

Mexican Crockpot Pork Stew

Mexican Crockpot Pork Stew

Linda Larsen
This hearty stew cooks for hours in your crockpot. Serve it over polenta, hot couscous, or rice.

Prep Time: 15 minutes

Cook Time: 8 hours

Ingredients:

  • 4 boneless pork loin chops
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (16 ounce) package baby carrots
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) jar taco sauce
  • 1 tablespoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1 cup water
  • 2 tablespoons cornstarch

Preparation:

In 4-5 quart slow cooker, combine all ingredients except cornstarch. Cover and cook on low for 8-9 hours until pork is cooked and vegetables are tender. Remove pork chops from stew and cut or shred into small strips; return to crockpot. In small bowl, combine cornstarch with an additional 1/4 cup water and add to crockpot; stir well, then cover and cook for 30 minutes on high. Stir and serve over rice, couscous, or polenta.
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