This time of year I like to make soups and stews! It is hearty and tasty when the days get short and the weather gets cold. The crock pot is perfect for making stew, and the convenience of having dinner ready when I get home in the evening can’t be beat. This is one of my favorite slow cooker recipes for stew. It uses cornmeal to thicken the stew, which gives it a unique taste.
I like to serve this over cornbread, but it is also good served over noodles or rice. By the time the stew is done cooking the pork is tender and the flavors have melded into a distinct chili like taste. I also like that this doesn’t require me to brown anything before adding it to the slow cooker! Some crockpot recipes take a while to put together in the morning, but with this one you can literally just dump everything in and leave it. My whole family loves this stew, and it is one of my most requested dinners.
Southwestern Pork Stew in the Slow Cooker
- 1 onion, chopped
- 3 minced garlic cloves
- 1 pork tenderloin, cubed
- 1/4 cup cornmeal
- 1 t. ground cumin
- 1 T. chili powder
- 1/2 t. oregano
- 1 t. salt
- 1 can pinto beans, drained
- 1 cup water
- 1 can diced tomatoes, undrained
- 2 cups frozen corn (thawed)
- Combine everything but corn in slow cooker and mix well. Cook 6-8 hours on low.
- Add corn and cook 1/2 hour more.
- Serve over cornbread or corn muffins.