Carnival Pork Stew
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 718
- Total Fat
- 33
- Saturated Fat
- 10
- Carbohydrates
- 46
- Dietary Fiber
- 8
- Sugar
- 14
- Protein
- 58
- Cholesterol
- 179
- Sodium
- 1284
- Total: 2 hr
- Prep: 30 min
- Cook: 1 hr 30 min
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
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.