Spicy Mexican Pork Stew

6 Servings


10 Ounces Frozen Corn
1 1/2 Pounds Lean Boneless Pork, Cut In 1 1/2 Inch Pieces
14 1/2 Ounces Kidney Beans, Drained And Rinsed
15 Ounces Pinto Beans, Drained And Rinsed
14 1/2 Ounces Stewed Tomatoes
8 Ounces Tomato Sauce
1 Package Taco Seasoning
2 Tablespoons Minced Onion
2 Teaspoons Parsley Flakes

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Cut pork into 1 1/2 inch pieces. Brown. In a 3 1/2 or 4-quart crockery slow cooker, combine all ingredients except parsley. Stir. Cover and cook on low for 8 hours or until pork is tender. Gently stir in parsley.