Carnival Pork Stew

• 1 (2 lb.) boneless pork top loin roast, cut into 1-inch cubes OR 1 (2 lb.) boneless pork sirloin roast, cut into 1-inch cubes
• 1/2 teaspoon salt
• 2 tablespoons Crisco(R) Pure Vegetable Oil
• 1 pound ham, cut into 1/2-inch pieces
• 1 (15 oz.) can diced tomatoes, undrained
• 1/2 cup Smucker's(R) Peach Preserves
• 1 (15.25 oz.) can whole kernel corn, drained
• 1 (15 oz.) can black beans, rinsed and drained
• 2 cups cooked rice
• 1/2 cup chopped green onions
• 2 tablespoons chopped cilantro

1. STOVE TOP METHOD
2. SEASON pork with salt. Heat oil in large Dutch oven over medium-high heat. Brown pork on all sides. Add ham, salsa, tomatoes, preserves, corn and beans. Reduce heat. Simmer, covered, for 20 to 25 minutes or until pork is tender.
3. STIR in cooked rice. Simmer 5 minutes or until heated through. Stir in green onions. Garnish with cilantro.
4. SLOW COOKER METHOD
5. COAT slow cooker with Crisco(R) No-Stick Cooking Spray.
6. SEASON pork with salt. Heat oil in large skillet over medium-high heat. Brown pork on all sides. Place in slow cooker. Add ham, salsa, tomatoes, preserves, corn and beans.
7. COVER and cook on Low 8 to 10 hours or on High 4 to 5 hours. Add cooked rice at end of cook time. Stir in green onions. Garnish with cilantro.

loin roast, salt, vegetable oil, ham, tomatoes, preserves, whole kernel corn, black beans, rice, green onions, cilantro

Taken from www.myrecipes.com/recipe/carnival-pork-stew (may not work)