Slow Cookers Spicy Mexican Pork Stew

2 pounds boneless pork shoulder roast, well trimmed, cut into 1 1/2-inch pieces
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
2 ears frozen corn, thawed and cut into 1 1/2-inch pieces
1 package McCormick® Slow Cookers Chili Seasoning Mix
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup chopped onion
1 tablespoon chopped fresh cilantro (optional)

DIRECTIONS

1. Place pork, beans and corn in slow cooker.

2. Mix Seasoning Mix, stewed tomatoes, tomato sauce and onion until blended. Pour over pork mixture; stir lightly. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Sprinkle with cilantro, if desired.

Tips

Slow Cooker Tip: For best results, do not remove cover during cooking.

Test Kitchen Tip: Prepare as directed, using 1 cup frozen corn kernels in place of the ears of corn.