Makes 10 servings.

Cook Time: 8 hours on LOW or 4 hours on HIGH

1 pounds boneless pork shoulder roast, well trimmed, cut into 1 1/2-inch pieces
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 cup frozen corn
1 package of Chili Seasoning (McCormicks)
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup chopped onion
1 tablespoon chopped fresh cilantro (optional)

1. Place pork, beans and corn in slow cooker.

2. Mix Seasoning, stewed tomatoes, tomato sauce and onion until blended. Pour over pork mixture; stir lightly. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Sprinkle with cilantro, if desired.

4.  Serve in bowl topped with fresh shredded Sharp Cheddar Cheese and chopped fresh onions

Extra can be frozen in one serving size freezer containers for quick warm up in the future.

 

 

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