Friday, March 11, 2011

Creamy Mexican cooker pork stew

Here is another one from the saving dinner basics book I checked out of the library.  This one actually had some strange directions -I didn't follow them particularly well -got everything done much quicker that way.  I also added the corn - it was a pretty plain stew with out it.


  • 1 1/2 pounds pork loin cut into 3/4 inch cubes
  • 2 cups chicken stock
  • 2 cloves garlic, minced
  • 1 teaspoon dehydrated onion (original called for green onions, but I didn't have any - that is one change I didn't make on purpose and probably wouldn't next time.)
  • 1 teaspoon dried oregano
  • 1 cup salsa
  • 2 cups frozen corn
  • 3 Tablespoons flour
  • 2/3 cup half-and-half
  1. In a skillet, brown pork on all sides over medium-high heat.  Transfer to a slow cooker.  Stir in chicken broth, garlic, onion, oregano and salsa.  Cook on high for 3-4 hours or low for 6-8.  
  2. Towards the end of cooking time, turn temperature to high (if not already there)  Add the corn. 
  3.  Combine flour and half and half, mixing until smooth.  Gradually stir into stew.  Heat through.  (I put the lid back on and made quesadillas.  

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