Tex-Mex Pork Stew

• 1 1/2 pounds pork shoulder
• 1 cup stock
• 3/4 cup onions chopped
• 1/2 tablespoon garlic cloves crushed
• 16 ounces corn
• 15 ounces black beans
• 4 ounces green chili peppers chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• 8 ounces tomato sauce
• 1 tablespoon flour, all-purpose

1. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2 1/2 hours, until meat is tender.
2. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW.
3. When done: skim off and discard fat.
4. It takes less than 8 minutes to assemble this stew.
5. Then you can pay it little or no attention as it simmers for about 2 1/2 hours.

pork shoulder, stock, onions, garlic, corn, black beans, green chili peppers, chili powder, oregano, tomato sauce, flour

Taken from recipeland.com/recipe/v/tex-mex-pork-stew-46711 (may not work)