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Carnival Pork Stew

Prep Time: 30 Minute(s)
Cook Time: 1 Hour(s) 30 Minute(s)
Yield: 8 servings

Ingredients

  • 1 (2 lb.) boneless pork top loin roast, cut into 1-inch cubes
  • 1 (2 lb.) boneless pork sirloin roast, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 2 tablespoons Crisco? Pure Vegetable Oil
  • 1 pound ham, cut into 1/2-inch pieces
  • 1 (16 oz.) jar mild or medium chunky salsa
  • 1 (15 oz.) can diced tomatoes, undrained
  • 1/2 cup Smucker's? Peach Preserves
  • 1 (15.25 oz.) can whole kernel corn, drained
  • 1 (15 oz.) can black beans, rinsed and drained
  • 2 cups cooked rice
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped cilantro

Directions

STOVE TOP METHOD
  1. SEASON pork with salt. Heat oil in large Dutch oven over medium-high heat. Brown pork on all sides. Add ham, salsa, tomatoes, preserves, corn and beans. Reduce heat. Simmer, covered, for 20 to 25 minutes or until pork is tender.
  2. STIR in cooked rice. Simmer 5 minutes or until heated through. Stir in green onions. Garnish with cilantro.
SLOW COOKER METHOD
  1. COAT slow cooker with Crisco? No-Stick Cooking Spray.
  2. SEASON pork with salt. Heat oil in large skillet over medium-high heat. Brown pork on all sides. Place in slow cooker. Add ham, salsa, tomatoes, preserves, corn and beans.
  3. COVER and cook on Low 8 to 10 hours or on High 4 to 5 hours. Add cooked rice at end of cook time. Stir in green onions. Garnish with cilantro.

Nutrition Facts

Serving Size (1/8 of recipe), Calories 550 (Calories from Fat 170), Total Fat 19g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 110mg, Sodium 750mg, Total Carbohydrate 48g (Dietary Fiber 3g, Sugars 23g), Protein 46g; Percent Daily Value*: Vitamin A 15%, Vitamin C 70%, Calcium 8%, Iron 25%.

*Percent Daily Values are based on a 2,000 calorie diet.