Ingredients
2 cups Swanson® Chicken Broth4 medium sweet potato, peeled and cut into 2-inch pieces2 medium green pepper, cut into 1-inch pieces (about 2 cups)1.5 cups frozen whole kernel corn, thawed1 large onion, chopped (about 1 cup)4 cloves garlic, minced1 can (about 14.5 ounces) diced tomatoes with green chilies0.25 cup chopped fresh cilantroleaves1 teaspoon chili powder2 pounds boneless pork shoulder, cut into 1-inch pieces
Instructions
Stir the broth, potatoes, peppers, corn, onion, garlic, tomatoes, cilantro, chili powder and pork in a 4 1/2-quart slow cooker.Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
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