Mexican Pork Stew

Serving Size : 7
1 serving: 4 points

Amount Measure Ingredient -- Preparation Method
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1 pound pork loin, chopped into 1 inch cubes
8 ounces chopped onion
7 ounces chopped celery
1 jalapeno pepper, whole
1/4 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons brown sugar, packed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces tomato paste
16 ounces kidney beans, canned
15 ounces pinto beans, canned
14 1/2 ounces diced tomatoes w/ basil, oregano and garlic
2 teaspoons cilantro

Directions:
Over medium-high heat, brown meat on all sides, drain. Remove meat and put into crockpot. Add onion, celery, jalapeno and garlic. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Stir in the tomato paste, beans, cilantro and tomatoes. Put on low in crockpot for 8-10 hours.

Description:
"1/4= 7 points, 1/5= 6 points 1/6= 5 points"
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Per Serving (excluding unknown items): 225 Calories; 3g Fat (12.0% calories from fat); 17g Protein; 34g Carbohydrate; 7g Dietary Fiber; 20mg Cholesterol; 1179mg Sodium.