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.
