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 ½ pounds boneless pork sirloin roast, cut into 1-inch cubes
1 cup salsa, mild or hot
1 cup barbecue sauce
1 1 ¼-oz. package taco seasoning mix
2 cups frozen corn kernels
1 15-oz. can chickpeas, drained
1 15-oz. can black beans, drained and rinsed

Combine pork, salsa, barbecue sauce, taco seasoning, corn and chickpeas in a 3 ½-4 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. Serves six.

Nutrition Facts
Calories 370 calories
Protein 33 grams
Fat 8 grams
Sodium 800 milligrams
Cholesterol 75 milligrams

Recipe Courtesy of the National Pork Board.