Ingredients
1
medium onion, chopped (1/2 cup)
3
large cloves garlic, finely chopped
2
lb boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces
1/4
cup cornmeal
2
teaspoons ground cumin
1/2
teaspoon dried oregano leaves
1/2
teaspoon salt
1
can (15 to 16 oz) chili beans in sauce, undrained
1
can (14.5 oz) diced tomatoes with mild green chilies, undrained
1
cup Progresso™ chicken broth (from 32-oz carton)
2
cups frozen whole kernel corn (from 1-lb bag)
Preparation
In 3 1/2- to 4-quart slow cooker, place onion and garlic. Top with pork. In small bowl, mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well. Add beans, tomatoes and broth; mix well.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in corn. Cover; cook on Low heat setting about 30 minutes or until corn is tender.
