Prep: 15 minutes
Slow Cook: 4 hours • Serves: 6
2 cans (14.5 ounces each) Mexican-style stewed tomatoes
1 can (15 ounces) reduced sodium black beans, drained and rinsed
1 can (14.5 ounces) less-sodium chicken broth
1 bag (10 ounces) frozen sweet corn, thawed
Fresh chopped cilantro and sliced jalapeños for garnish (optional)
1.In 5- to 6-quart slow cooker, stir pork chops, tomatoes with their juice, beans, broth and corn; cover and cook on high 4 hours or low 8 hours or until pork is tender. Makes about 8 cups.
2.Serve stew garnished with cilantro and jalapeños, if desired.
Approximate nutritional values per serving (1-1/3 cups):
301 Calories, 7g Fat (2g Saturated), 67mg Cholesterol,
703mg Sodium, 33g Carbohydrates, 6g Fiber, 5g Sugars, 29g Protein