Amanda's Brunswick Stew

1 lb. Pork Tenderloin (cut up)
3/4 lb. Boneless Skinless Chicken Thigh (3 thighs) cut up
1 Large Yellow Onion
1 Can Cream Style Corn
1 Bag Frozen Peas (about 1 1/2 cups)
6 T Ketchup
1/2 Cup Tomato Sauce
2 Cup Low Sodium Chicken Stock
2 T Corn Starch
1 t salt
1 T Garlic Salt
1 t Pepper
2 T Cumin (ground)
Hot Sauce or Cayenne to taste

Taste it before you serve it, it may need something more to your taste. The first time I made it, I added the garlic salt at the end because it still needed something. Adding more cumin will give it a smokier flavor without adding heat.

1. Cut Up the meat and Chop the onion
2. Add stock to cornstarch gradually until a smooth liquid.
3. Add remainder of stock, corn starch mixture, and all other ingredients to slow cooker and stir.
4. Cover cooker and cook on low for 8 hours or on high for 4 hours.
5. When done cooking, stir and taste, adding more spices as necessary

Serving Size: makes about (6) 1 Cup Servings

Number of Servings: 6

Recipe submitted by SparkPeople user AMANDA102013.