Carnival Pork Stew

Name: Carnival Pork Stew
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 servings
Ingredients: 1 (2 lb.) boneless pork top loin roast, cut into 1-inch cubes; OR 1 (2 lb.) boneless pork sirloin roast, cut into 1-inch cubes; 1/2 teaspoon salt; 2 tablespoons Crisco® Pure Vegetable Oil; 1 pound ham, cut into 1/2-inch pieces; 1 (16 oz.) jar mild or medium chunky salsa; 1 (15 oz.) can diced tomatoes, undrained; 1/2 cup Smucker's® Peach Preserves; 1 (15.25 oz.) can whole kernel corn, drained; 1 (15 oz.) can black beans, rinsed and drained; 2 cups cooked rice; 1/2 cup chopped green onions; 2 tablespoons chopped cilantro

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Total: 2 hr

Prep: 30 min
Cook: 1 hr 30 min

Yield: 8 servings

Total: 2 hr

Prep: 30 min
Cook: 1 hr 30 min

Yield: 8 servings

Directions

STOVE TOP METHOD
SEASON pork with salt. Heat oil in large Dutch oven over medium-high heat. Brown pork on all sides. Add ham, salsa, tomatoes, preserves, corn and beans. Reduce heat. Simmer, covered, for 20 to 25 minutes or until pork is tender.
STIR in cooked rice. Simmer 5 minutes or until heated through. Stir in green onions. Garnish with cilantro.
SLOW COOKER METHOD
COAT slow cooker with Crisco® No-Stick Cooking Spray.
SEASON pork with salt. Heat oil in large skillet over medium-high heat. Brown pork on all sides. Place in slow cooker. Add ham, salsa, tomatoes, preserves, corn and beans.
COVER and cook on Low 8 to 10 hours or on High 4 to 5 hours. Add cooked rice at end of cook time. Stir in green onions. Garnish with cilantro.