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.
This is one of my favorite stew recipes, that I have been making in the Crock Pot for years. This stew 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. It is quick and easy to make, and delicious to eat!
Slow Cooker Pork Stew
- 1 onion chopped
- 3 garlic cloves minced
- 1 1/2 lb pork tenderloin cubed
- 1/4 cup cornmeal
- 1 teaspoon ground cumin
- 1 Tablespoon chili powder
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 can pinto beans or black beans drained
- 1 cup water
- 1 can diced tomatoes undrained
- 2 cups frozen corn thawed
Slow Cooker Directions
- Combine everything but corn in slow cooker and mix well. Cook 6-8 hours on low.1 onion, 3 garlic cloves, 1 1/2 lb pork tenderloin, 1/4 cup cornmeal, 1 teaspoon ground cumin, 1 Tablespoon chili powder, 1/2 teaspoon oregano, 1 teaspoon salt, 1 can pinto beans or black beans, 1 cup water, 1 can diced tomatoes
- Add corn and cook a few minutes more.2 cups frozen corn
- Serve over cornbread or corn muffins.
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Nutrition facts are estimates.
Want to make this in the Instant Pot? Find the recipe here Instant Pot Pork Stew.