Recipe
Soup, Chili & Stew
Slow-Cooker Mexican Pork Chili
Primary Media
Servings and Ingredients
Ingredients
Serves 10
Quantity | Ingredient | Add |
---|---|---|
1 (14.5 oz) can no-salt-added stewed tomatoes, undrained | ||
1 (15 oz) can Hy-Vee no-salt-added tomato sauce | ||
1 (1.25 oz) pkg Hy-Vee 30% less sodium taco seasoning | ||
1 (16 oz) bag frozen Hy-Vee golden cut corn, thawed | ||
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 Hy-Vee black beans, drained and rinsed | ||
Hy-Vee shredded taco cheese and Hy-Vee light 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, 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.
- Serve with taco cheese and sour cream if desired.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 25mg
- Sodium: 580mg
- Total Carbohydrates: 32g
- Protein: 16g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 6%