Southwestern Stew

 

2 T. vegetable oil

1 lb. boneless pork cut up into cubes

1 large onion diced

2 cloves garlic chopped

1 packet taco seasoning

2 cans diced tomatos

1 can rotel tomatoes with green chiles (or one small can green chilies and one can tomatoes)

1/2 C. beef broth

1 can corn

1 can pinto beans

 

Heat oil in skillet, brown pork and onion and garlic. Transfer to crockpot. Add remaining ingredients and cook on low for 4-6 hours. Serve with corn bread, garnish with black olives and sour cream. NOTE: I have made it with out browning the meat and onion and garlic, just dumped it all in the crockpot and it tasted the same.