Crockpot Tex Mex Pork Stew

1 onion, chopped
4 cloves garlic, minced
2 lbs. boneless pork top loin
1/4 cup cornmeal
1/2 tsp. salt
1/8 tsp. white pepper
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
2 cups 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, salt, pepper, 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