If you love spicy and also like something with a little bit of meat in it, this crock-pot stew is perfect for lazy dinner. Plop it all into the slow cooker in the morning, by the dinner time it’s ready!Just stick out a bowl of tortilla chips and some shredded cheese to sprinkle on top.
This recipe needs a larger sized crock-pot!
Crock-Pot Mexican Stew
Note: I love the various colors of the dish and sometimes will even add an extra can of black beans -- just for more color.
- 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!)
- 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.