Mexican Pork Stew
Prep time: 20 minutes
Cook time: 9 hours
2 ½ lb. pork shoulder, cut into 2 - 2 ½" cubes
4 onions, large dice
1 ½ lb. butternut squash, peeled, seeded and diced
1 15-oz can tomato sauce, no salt added
3 cups low sodium chicken broth
4 Tablespoons chili powder
3 Tablespoons cumin
3 Tablespoons Mexican oregano
3 Tablespoons unsweetened cocoa powder
2 Tablespoons cinnamon
1 Tablespoon salt
6 garlic cloves, minced
3 Tablespoons white corn meal
2 15-oz cans pinto beans, drained and rinsed
2 15-oz cans black beans, drained and rinsed
1. Put all ingredients except beans into a 6 quart slow cooker.
2. Stir well.
3. Pour beans on top of mixture.
4. Cover and cook on low for 9 hours.
5. Season to taste with salt and pepper as necessary.
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