Recipe Background
When you feel like you need a hug, first call your momma, then make Momma's Pork Stew! You'll be surrounded by warm, familiar feelings as you dip your spoon into this hearty, Tex-Mex-seasoned dish, that's loaded with all sorts of veggies and delicious shredded pork. All better, right? Momma's Pork Stew is always here to bring you the comfort you're craving!
When you feel like you need a hug, first call your momma, then make Momma's Pork Stew! You'll be surrounded by warm, familiar feelings as you dip your spoon into this hearty, Tex-Mex-seasoned dish, that's loaded with all sorts of veggies and delicious shredded pork. All better, right? Momma's Pork Stew is always here to bring you the comfort you're craving!
Ingredients
- 2 cups chicken broth
- 2 cups salsa verde
- 2 (15-ounce) cans black beans rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 pound pulled pork leftover or store-bought, can substitute pork loin, cubed or shredded, cooked and warm
- 1 small onion diced
- 2 cloves garlic minced
- 1 (12-ounce) bag frozen corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/8 cup yellow cornmeal
- 1/4 cup fresh cilantro chopped
- salt to taste
- pepper to taste
Directions
- Lightly grease the bowl of a slow cooker.
- Add the chicken broth, the salsa verde, the black beans, the diced tomatoes with green chilies and their juices, the shredded pork, the onions, the garlic, the corn, the chili powder, and the cumin and stir to combine.
- Cover the slow cooker and cook the stew on low heat until it is hot and bubbly, about 3 hours 30 minutes-5 hours 30 minutes.
- Stir the cornmeal into the stew, cover, and cook on low heat, about 30 minutes.
- Add the cilantro, the salt, and the pepper to the stew and stir to combine.
- Serve.
×