Mexican Stew - crockpot

By Nitaj3

Ingredients

• Ingredients
• 3 lbs boneless pork
• 1 small pkg frozen diced onions
• 1 small pkg (16 oz) frozen kernel corn
• 1 can each (16 oz ) of hominy, kidney beans, pinto beans and black beans
• 1 can each of diced tomatoes and Rotel (tomatoes/chili mix)
• 1 can of chicken broth
• 1 pkg taco seasoning (dry mix)
• 1 pkg Hidden Valley ranch dressing (dry mix).
• 1 can water (use diced tomato can!)

Preparation

Step 1

Instructions

Trim any excess fat and cut pork into bite-size chunks. I like to use boneless spareribs if not too fatty.
Put all ingredients into slow cooker, starting with the pork on the bottom. Use all the liquid in the cans! If I am going to be home, I'll save the frozen corn and add that in the last 90 minutes or so, but it's not important to do it that way.
Dump it all into the crock pot. Cook on low all day or approximately 8 hours.
Put out bowls of toppings which can include: tortilla chips, shredded cheese, sour cream, avocado, green onions, fresh diced tomatoes. When serving this to a big crowd, I include all the toppings. When it's just family, we stick to shredded cheese and chips.