Southwest Slow Cooker Pork Stew

By Tonya_Speed

NUTRITION per serving: 201 Calories; 8g Fat; 25g Protein; 8g Carbohydrate; 2g Dietary Fiber; 51mg
Cholesterol; 417mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 4

Ingredients

• 1 1/2 pounds pork loin roast, cut into 2-inch cubes
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1 (14.5-oz.) can low sodium chicken broth
• 3/4 cup salsa (your favorite)
• 2 medium zucchini, cut lengthwise in half, sliced
• crosswise 3/4" thick
• 1 large red bell pepper, seeded, deribbed and cut in 1-
• inch pieces
• 1 1/2 teaspoons ground cumin
• 2 tablespoons cornstarch, dissolved in 1/4 cup water

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a skillet, heat oil over medium-high heat until hot. Add pork (half at a time) and
stir-fry for 2 minutes, or until outside surface is no longer pink. (Do not overcook!) Remove from pan; season with
salt; set aside. In the same skillet, combine broth, salsa, bell pepper and cumin. Bring to a boil; reduce heat to
medium-low for just a minute, scraping up all the browned bits from the bottom of the skillet. Now add all of this to
the slow cooker. Add raw zucchini as well. Cover slow cooker and cook on low for about 7 hours, or until pork is
fork-tender (all slow cookers cook differently). About 30 minutes before serving, add cornstarch mixture to slow
cooker stirring well. Allow to thicken. Serve.

SERVING SUGGESTION: Shred meat with two forks and spread on warmed flour tortillas; top with some of the
drained bell pepper and zucchini. Add extra salsa, sour cream and chopped cilantro, if you like. A nice big salad will
round this out nicely.