Recipe
Soup, Chili & Stew
Reduced-Sodium Slow-Cooker Mexican Pork Chili
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14.5 oz) can reduced-sodium stewed tomatoes | ||
| 1 (15 oz) can reduced-sodium tomato sauce | ||
| 1 (1.25 oz) package 30%-less-sodium taco seasoning | ||
| 1 (16 oz) bag frozen Hy-Vee cut corn | ||
| 1 lbs. boneless pork loin chops, cut into 1-inch cubes | ||
| 1 (15 oz) can Hy-Vee red kidney beans, drained and rinsed | ||
| 1 (15 oz) can black beans, drained and rinsed | ||
| Hy-Vee shredded taco cheese and Hy-Vee sour cream, optional |
Directions
- In a 3-1/2-or 4-quart slow-cooker, stir together stewed tomatoes, tomato sauce and taco seasoning.
- Stir in corn, pork loin pieces, kidney beans and black beans.
- Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours or until pork is tender.
- Sprinkle with taco cheese and a dollop of sour cream if desired.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 480mg
- Total Carbohydrates: 31g
- Protein: 15g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 20%
0%
Iron 15%
0%
Calcium 6%