Spicy Mexican Pork Stew Prep: 15 Cook: 480 Original Source Ingredients 2 ears frozen corn, thawed and cut in 1 1/2-inch pieces 1 1/2 pounds lean boneless pork, well trimmed and cut in 1 1/2-inch pieces 1 can (14 1/2 ounces) kidney beans, drained and rinsed 1 can (15 ounces) pinto beans, drained and rinsed 1 can (14 1/2 ounces) stewed tomatoes 1 can (8 ounces) tomato sauce 1 package (1.25 ounces) McCormick® Taco Seasoning 2 tablespoons McCormick® Minced Onions 2 teaspoons McCormick® Parsley Flakes (OR McCormick® Cilantro Leaves) Instructions Cut pork into 1 1/2-inch pieces. In a 3 1/2 or 4-quart crockery slow cooker, place corn, pork, and beans in order listed. In medium bowl, stir together stewed tomatoes, tomato sauce, taco seasoning, and minced onion. Pour into cooker and lightly stir. Cover and cook on LOW for 8 hours or until pork is tender. Gently stir in parsley or cilantro.
