CLEVELAND - If you are always on the go, but still want a home-cooked meal when you get back from work, try this recipe from the Live Well Network host of Let's Dish, Chris Koetke. It's an easy Mexican pork and pinto bean stew made in a slow cooker.
Recipe for Mexican Pork Stew
Prep time: 20 minutes
Cook time: 9 minutes
2 ½ lb. pork shoulder, cut into 2 – 2 ½" cubes
4 onions, large dice
1 ½ lb. butternut squash, peeled, seeded and diced
1 15-oz can tomato sauce, no salt added
3 cups low sodium chicken broth
4 Tablespoons chili powder
3 Tablespoons cumin
3 Tablespoons Mexican oregano
3 Tablespoons unsweetened cocoa powder
2 Tablespoons cinnamon
1 Tablespoon salt
6 garlic cloves, minced
3 Tablespoons white corn meal
2 15-oz cans pinto beans, drained and rinsed
2 15-oz cans black beans, drained and rinsed
1. Put all ingredients except beans into a 6 quart slow cooker.
2. Stir well.
3. Pour beans on top of mixture.
4. Cover and cook on low for 9 hours.
5. Season to taste with salt and pepper as necessary.
You can find more recipes like this one at the Live Well Network.