Recipe for cooking crock pot spicy mexican pork stew

Low-Fat and Low-Calorie Recipes :: Pork Recipes

Crock Pot Spicy Mexican Pork Stew

2 ears frozen corn, thawed and cut in 1 1/2-in. pieces
1 1/2 lb. lean boneless pork (loin/sirloin roast) well-trimmed
    and cut in 1 1/2-in. pieces
1 (14 1/2 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14 1/2 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 (1.25 oz.) envelope taco seasoning
2 Tbsp. minced onion
2 tsp. parsley flakes or cilantro leaves

In a 3 1/2- or 4-qt. crockery crock pot , place corn, pork pieces and beans in order listed.

In med. bowl, stir together stewed tomatoes, tomato sauce, taco seasoning and minced onion. Pour into crock pot and stir lightly.

Cover and cook on LOW for 8 hr. or until pork is tender. Gently stir in parsley flakes or cilantro leaves.

Makes approximately 4 to 6 servings (about 10 C.).

8 WW points each servings