Carnival Pork Stew

Ingredients:

•	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® Pure Vegetable Oil
•	1 pound ham, cut into 1/2-inch pieces
•	1 (16 oz.) jar mild or medium chunky salsa
•	1 (15 oz.) can diced tomatoes, undrained
•	1/2 cup Smucker's® 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

Directions:

	STOVE TOP METHOD
1	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.
2	STIR in cooked rice. Simmer 5 minutes or until heated through. Stir in green onions. Garnish with cilantro.
	SLOW COOKER METHOD
1	COAT slow cooker with Crisco® No-Stick Cooking Spray.
2	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.
3	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.