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McCormick® Slow Cookers Chili Seasoning adds the spicy Mexican flavor to this colorful stew made in a slow cooker.
2 pounds boneless pork shoulder roast, well trimmed, cut into 1 1/2-inch pieces
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
2 ears frozen corn, thawed and cut into 1 1/2-inch pieces
1 package McCormick® Slow Cookers Chili Seasoning
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup chopped onion
Place pork, beans and corn in slow cooker.
Mix Seasoning Mix, stewed tomatoes, tomato sauce and onion until blended. Pour over pork mixture; stir lightly. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Sprinkle with cilantro, if desired.
Slow Cooker Tip: For best results, do not remove cover during cooking.
Test Kitchen Tip: Prepare as directed, using 1 cup frozen corn kernels in place of the ears of corn. Add 1 tablespoon chopped fresh cilantro.
(Amount per serving)
I prefer recipes that give the spices rather than using a prepackaged mix...McCormicks has a myarid of spices so it'd be nice to provide a recipe from "scratch" as well as using a pre-packaged mix..I am disappointed in the recipes I have viewed at this time.
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