BY LIFE’S LITTLE SWEETS
This Slow Cooker Pork Corn Stew is a great way to use Summer corn and green peppers. This savory slow cooker recipe can be served topped with cheese, sour cream, or Greek yogurt and crusty bread. A great way to use up leftover pork roast!
– 1 medium yellow onion, chopped – 1 15 ounce can corn, drained – 1 15 ounce can red kidney beans, drained, can substitute other similar canned beans – 1 teaspoon salt, or amount to taste
Put cubed cooked pork roast, canned tomatoes, chopped green peppers, chopped yellow onion, can of corn, can of red kidney beans into the slow cooker.
Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
Stir 2 hours into cooking.