Eat this dish along with cornbread on a cold day. This slow-cooker pork stew is filling, and the heat from the spicy barbecue sauce and vinegar from the hot peppers will warm you. Reduce the amount of barbecue sauce or use a sweet variety if you can't handle the heat. Source: Everyday Slow Cooker

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Ingredients

Directions

  • Heat the oil in a large nonstick skillet over medium-high. Sprinkle the pork with the paprika, black pepper, and 3/4 teaspoon of the salt. Add the pork to the skillet; cook, turning once, until browned, 8 to 10 minutes. Transfer the pork to a 5- to 6-quart slow cooker. Add the onions and poblano to the skillet; cook, stirring often, until slightly softened and lightly browned, 3 to 4 minutes. Add the onion mixture to the slow cooker.

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  • Stir the stock, beans, diced tomatoes, corn, barbecue sauce, and sun-dried tomatoes into the slow cooker. Cover and cook on LOW until the pork is tender, about 8 hours. Remove the pork from the slow cooker, and let cool 10 minutes. Skim any visible fat from the surface of the stew. Tear or break the pork into large pieces, and return the pork to the stew; stir in the liquid from the hot peppers and remaining 1/2 teaspoon salt. Ladle the stew into bowls, and serve hot.

Tips

Multicooker Directions: In Step 1, transfer the browned pork to the inner pot of a 6-quart multicooker. Add the cooked onion mixture to the pot. In Step 2, stir the stock, beans, diced tomatoes, corn, barbecue sauce, and sun-dried tomatoes into the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours. Finish Step 2.

Nutrition Facts

303 calories; 12 g total fat; 4 g saturated fat; 615 mg sodium. 18 g carbohydrates; 3 g fiber; 7 g sugar; 32 g protein; 2 g added sugar;