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Serves six.


1 1/2 pounds boneless pork sirloin roast, cut into 1-inch cubes
1 cup salsa, mild or hot
1 cup barbecue sauce
1 1 1/4-oz. package taco seasoning mix
2 cups frozen corn kernels
1 15-oz. can chickpeas, drained
1 15-oz. can black beans, drained and rinsed 

Cooking Directions

Combine pork, salsa, barbecue sauce, taco seasoning, corn and chickpeas in a 3 1/2-4 quart slow cooker.

Cover and cook on High 4-5 hours or Low 8-10 hours.

Stir in beans, cover and let stand 10 minutes, enough time for beans to heat through.

Serving Suggestions

Nothing is easier or smells better than this smoky “take” on the popular southwestern stew. Serve over hot cooked rice, if desired, and garnish with chopped cilantro.

Nutrition Facts
Calories 404 calories; Protein 35 grams; Fat 9 grams; Sodium 1062 milligrams; Cholesterol 68 milligrams; Saturated Fat 3 grams; Carbohydrates 47 grams; Fiber 11 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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