This tastes like comfort food to me. Cilantro lovers may increase the amount, or if that’s not your cup of tea, substitute Italian parsley. In a pinch, canned peaches substitute for mangos. Serve over rice. – Slow Cookers Double Dinners for Two by Cynthia Graubart
Use slow cooker liners to make this recipe side by side with Pork Stew with Gremolata.
- ½ Pound pork tenderloin (½ of small tenderloin), cut into ½-inch cubes
- Salt and freshly ground black pepper
- 1 14 ½-ounce can diced tomatoes, drained
- ¼ Cup frozen corn kernels
- ½ Cup black beans, rinsed and drained
- ½ Teaspoon cumin
- ½ Teaspoon chili powder
- 1 mango, diced, divided
- ⅓ Cup chopped fresh cilantro, divided
Add the pork to the slow cooker. Season with salt and pepper. Stir together the tomatoes, corn, black beans, cumin, and chili powder in a medium bowl. Pour over the pork. Top with half of the mango.
Reserve the second half of mango and the cilantro to top the finished dish before serving.
Cover and cook on LOW for 6 hours.
Move the shallow serving dishes or bowls next to the slow cooker. Remove the cover and using pot holders or oven mitts, carefully open and remove the solids with a slotted spoon or tongs to its own serving bowl. Still using a pot holder, transfer the liquids into the bowl.
Before serving, taste, and season again with salt and pepper. Top the stew with the reserved mango and cilantro before serving.