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.


  • 1 1/2 pounds boneless sirloin pork roast (cut into 1-inch cubes)
  • 1 cup salsa (mild or hot)
  • 1 cup barbecue sauce
  • 1 1/4 ounces taco seasoning
  • 2 cups frozen corn kernels
  • 15 ounces chickpeas (drained)
  • 15 ounces black beans (drained and rinsed)


  1. 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.
  2. Serves 6.
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