Thursday, May 5, 2011

Happy Cinco de Mayo with my Slow Cooker Pork Stew and Cornbread

Cinco de Mayo Pork Stew

2 1/2 pounds pork cutlets (country style pork ribs or pork for stew would also work)
1/2 cup orange juice
1 tablespoon chili powder
1 tablespoon ground cumin
2 jalapeno, diced
1 link chorizo sausage, halved and sliced into half moons
1 14 oz can black beans, drained and rinsed
1 14 oz can kernal corn, drained (or 1 1/2 cups frozen)

Place pork in slow cooker.

Saute chorizo and jalapeno in a dry skillet. (If you start the chorizo first, you won't need any oil at all.) When chorizo is browned and peppers are fragrant pour over the pork in slow cooker. Add seasonings and vegetables then pour orange juice over it.

Cook on high for 4 hours or until pork is cooked through.

Serve with cornbread.


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