Green Chile Stew

Ingredients: 2 1/2 pounds boneless pork loin, cut into 3/4-inch cubes 1 (14.5 ounce) can diced tomatoes, drained 2 (7 ounce) cans diced green chiles 2 yams, peeled and cut into 1/2-inch pieces 4-5 red potatoes, peeled and cut into 1/2-inch pieces 1 can black beans, drained 1 can kidney beans, drained 1/2 onion, coarsely chopped

5 cloves garlic, minced 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon salt ground black pepper to taste 1 tablespoon hot pepper sauce 1 cup frozen corn 3 cans chicken broth 1/2 cup shredded Cheddar cheese

DIRECTIONS:

1.

Combine the pork, tomatoes, green chiles, yams, potatoes, beans, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker.  Pour in broth. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.

2.

Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.   This is a revised version of the recipe I found.  You can do it like this OR don't use the roast as it says.  When I make the pork shoulder roast I make an extra one.  Towards the end of the cooking time I cut up the left-over roast and put it into the crock pot to heat up.  from Loriann