Total Time
10hrs 15mins
Prep 15 mins
Cook 10 hrs

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).

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).
Most Helpful

I was so impressed with this stew. I am usually not a fan of pork but I think the honey made a difference. I used La Victoria salsa and added a 29oz can of beans, some sliced carrots, and 3 good sized red potatoes. So very good!!!

seal angel April 16, 2014

Yum , this is a great recipe! I used pork stew meat and I followed all the directions. I did add some things. I added 4 cloves of minced garlic and a diced green pepper along with the onion and sauteed those for a few minutes before adding them to the crock pot. I used peeled red potatoes, quartered, instead of the canned and added 4 peeled and sliced carrots.I also added 1 teaspoon of oregano and a bay leaf. I did use the La Victoria enchilada sauce. At the end I did mash a few potatoes to make it thicker and I stirred in a can (15 ounces) of drained pinto beans and some fresh chopped cilantro. I topped each bowl with Monterey Jack cheese, cilantro, chopped green onions , and sour cream. Served with warmed flour tortillas. This was just what I was looking for and it was a very cozy meal on a cold night. Thank you so much for sharing this. Your friend has a wonderful crockpot concoction here!

bad kitty 1116 February 05, 2010