Busters Recipes

Mexican Pork Stew

4 boneless pork loin chops, if frozen, thaw
1 onion, chopped
3 cloves garlic, minced
1 pkg. (16 oz.) baby carrots
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) diced tomatoes, undrained
1 jar (8 oz.) taco sauce
1 TB chili powder
1/8 tsp. cayenne pepper
1 cup water
2 tablespoons cornstarch

In 4 or 5 quart crock pot/slow cooker, combine all ingredients except
cornstarch.

Cover and cook on OW heat setting for 8 to 9 hours until pork is cooked and
vegetables
are tender.

Remove pork chops from stew and cut or shred into small strips; return to
crock pot.

In small bowl, combine cornstarch with an additional 1/4 cup water and add to
crock pot;
stir well, then cover and cook for 30 minutes on high.

Stir and serve over cooked rice, couscous, or polenta.

Serves: 4.