Smoky ham joins all the usual suspects for a slowly cooked spicy stew that’s great served over hot rice.


  • 1 pound ham (cut into 1/2-inch cubes)
  • 2 tablespoons olive oil
  • 1 onion (large, chopped)
  • 1 jalapeno chile (seeded and minced*)
  • 2 cloves garlic (minced)
  • 56 ounces chopped tomatoes (undrained)
  • 10 ounces frozen corn
  • 15 ounces black beans (rinsed and drained)
  • 1 green bell pepper (seeded and diced)
  • 2 tablespoons brown sugar
  • 1 tablespoon cumin
  • 1 1/2 teaspoons coriander
  • 1 tablespoon worcestershire sauce


  1. In small skillet, heat olive oil and sauté onion, jalapeno and garlic until onion is tender, about 4 minutes.** Place onion mixture in 4-5-quart crockpot, add remaining ingredients and mix gently. Cover and cook on High setting 4 hours. Serve over hot rice, with sour cream, shredded Cheddar cheese, and chopped fresh cilantro, if desired.
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