This hearty southwestern stew is chunky with pork, sausage, and beans. And although it takes several hours to cook, it is fairly quick to assemble and would make a wonderful weekend meal.
1 lb. boneless pork country-style ribs, cut into 3/4-inch cubes 1/2 lb. fully cooked smoked sausage, cut into 1/2-inch slices 1 C. chopped onion 1 C. chopped celery 2 cloves garlic, crushed 1 15 oz. can black beans, rinsed and drained 1 15 oz. can tomato sauce 1 10 oz. can diced tomatoes with green chilies 1 C. beer (room temperature) or water 2 tsp. chili powder 1/2 tsp. ground cumin Salt and pepper, to taste
Place all ingredients in 4 qt. slow cooker; mix gently. Cover and cook on low heat setting for 8-10 hours until pork is tender.Tips: Serve from the slow cooker directly over hot cooked rice, with cornbread or with corn tortillas, and accompany with celery and carrot sticks. Garnish with a dollop of sour cream and chopped fresh cilantro, if desired.