1 pound boneless pork cutlets, cut into 1 inch pieces
2 tablespoons flour, divided
1 tablespoons olive oil
2 medium gold potatoes, unpeeled and cut into 1 inch cubes
1 large sweet potato, peeled and cut into 1 inch cubes
1 cup chopped carrots
1 ear corn, broken into 4 pieces or 1/2 cup corn
1/2 cup reduced fat, lower sodium chicken broth
1 jalapeno pepper or 1/2 of a 4 ounce can of diced green chilies, seeded and finely chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
Toss pork pieces with 1 tablespoon flour; set aside. Heat oil in large skillet over medium high heat until hot. Add pork; cook until browned on all sides. Transfer to slow cooker. Add remaining ingredients, except parsley and 1 tablespoon flour. Cover; cook on LOW for 5-6 hours. Combine remaining 1 tablespoon flour and 1/4 cup cooking liquid from stew in small bowl; stir until smooth. Stir flour mixture into stew. Cook on HIGH 10 minutes or until thickened. To serve, sprinkle with parsley.
Not a NESTLÉ®-tested recipe.