Ingredients
2
lb boneless pork loin, cut into 1 1/2-inch cubes
1
medium onion, chopped (1/2 cup)
1
jalapeño chile, seeded, chopped
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (15 oz) pinto beans, drained, rinsed
1
cup frozen corn (from 12-oz bag), thawed
3
cloves garlic, finely chopped
2
teaspoons dried oregano leaves
2
teaspoons ground cumin
1/4
teaspoon salt
1/4
teaspoon pepper
1/3
cup Old El Paso™ salsa verde
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup sour cream
1/4
cup chopped green onions
1
cup shredded Cheddar cheese
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place all ingredients except garnish; stir well.
Cover; cook on Low heat setting 9 to 10 hours.
Ladle stew into bowls. Garnish with sour cream, green onions and cheese.
