Pork Crockpot Stew
Source: Betty Crocker's New Slow Cooker Meals

The cornmeal acts as a thickener in this rich and savory stew. You can add chili powder or red pepper if you like a very spicy dish.

1 chopped onion
4 cloves garlic, minced
2 pounds boneless pork top loin
1/4 cup cornmeal
1/2 tsp. cumin seeds
1/2 tsp. dried oregano leaves
1 (15-oz.) can chili beans in sauce, undrained
1 (14-oz.) can diced tomatoes with onions and garlic, undrained
1 cup chicken broth
2 cups frozen corn, thawed

In 5-6 quart crockpot, mix together onion and garlic. Cut pork into 1-1/2-inch cubes and place on top of onions.

In small bowl, mix cornmeal, cumin and oregano. Sprinkle over pork cubes and mix to coat. Add undrained chili beans, undrained tomatoes and chicken broth to pork mixture.

Cover crockpot and cook on low for 8-10 hours or until pork is thoroughly cooked.

Add corn, cover crockpot and cook on high for 15-20 minutes or until stew is thoroughly heated.

Servings: 6

Per serving:
Calories: 400
Fat: 13 grams
Sodium: 600 mg
Vitamin C: 20% DV