Mexican Pork Stew
Prep: 15 minutes
Slow Cook: 4 hours • Serves: 6
4Valley View Farms Boneless Center-Cut Pork Chops, cut into 1-inch pieces
2cans (14.5 ounces each) Mexican-style stewed tomatoes
1can (15 ounces) reduced sodium black beans, drained and rinsed
1can (14.5 ounces) less-sodium chicken broth
1bag (10 ounces) Birds Eye® Frozen Super Sweet Corn, thawed
Fresh chopped cilantro and sliced jalapeños for garnish (optional)
2cans (14.5 ounces each) Mexican-style stewed tomatoes
1can (15 ounces) reduced sodium black beans, drained and rinsed
1can (14.5 ounces) less-sodium chicken broth
1bag (10 ounces) Birds Eye® Frozen Super Sweet Corn, thawed
Fresh chopped cilantro and sliced jalapeños for garnish (optional)
1. In 5- to 6-quart slow cooker, stir pork chops, tomatoes with their juice, beans, broth and corn; cover and cook on high 4 hours or low 8 hours or until internal temperature of pork reaches 145°. Makes about 8 cups.
2. Serve stew garnished with cilantro and jalapeños, if desired.
Approximate nutritional values per serving (1-1/3 cups): 301 Calories, 7g Fat (2g Saturated), 67mg Cholesterol, 703mg Sodium, 33g Carbohydrates, 6g Fiber, 5g Sugars, 29g Protein