Mexican Pork Stew 3/00 #511

Categories:
Mexican, pork, soups-stews

10 package frozen corn; thawed
1 1/2 lb. lean boneless pork (loin/sirloin ro; cut into bite size pieces
1 can (14 oz) kidney beans
1 can (14 oz) can pinto beans
1 can (14 oz) stewed & diced tomatoes
1 can ( 8 oz) tomato sauce
1 package (1 1/4 oz) taco seasoning
2 tablespoon dried minced onion
2 teaspoon parsley flakes
1 sour cream

In a 3 1/2 or 4 quart slow cooker, place corn, pork and beans in order listed. In a medium bowl, stir together tomatoes, tomato sauce, taco seasoning, and minced onion. Pour into cooker and lightly stir. Cover and cook on low for 8 hours or high for 5 hours or until pork is tender. Stir in parsley. Serve this with a dollop of sour cream on each serving.

Contributor: Magazine

Yield: 6 servings