“This is one of those "stick-to-your-ribs" chilly-weather meals. I got this from a friend who is famous for her crockpot concoctions. Because of the nature of a crockpot, cooking time actually may range from 4 to 10 hours (depending on the cook's schedule).”
10hrs 15mins

Ingredients Nutrition


  1. Mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag.
  2. Add meat cubes and shake to coat thoroughly.
  3. Heat oil in a large skillet.
  4. Brown pork in batches (meat will be crispier that way); remove from skillet when browned and place in the crock of a 4-6 quart slow cooker.
  5. With the heat still on, add the vinegar to the skillet and quickly scrape up the browned bits left in the pan (the vinegar will reduce quite rapidly).
  6. Add the vinegar reduction to the meat in the crock.
  7. Add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well.
  8. Cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long).
  9. If you would like the stew to be a bit thicker, mash a few of the potatoes.
  10. Serve with slabs of warm cornbread (such as my recipe for Mexican Cornbread).

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