Directions:
- Heat a large deep skillet, preferably cast-iron, over medium-high heat. Add the salt pork and cook until browned and the bottom of the pan is glazed with fat.
- Add the onions, bell pepper, celery and jalapeños and sauté until the onions are lightly browned and tender, about 5 minutes.
- Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
- Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
- Add the broth and heat to boiling, stirring often. Continue boiling until thickened, stirring constantly, for about 2 minutes and pour into the slow cooker.
- Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 on low, until the vegetables are tender and the flavors are blended.
- Stir in the cream and heat through, about 1 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.54 Kcal (1045 kJ) | ||
| Calories from fat | 61.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 11% | |
|---|---|---|---|
| Cholesterol | 12.73mg | 4% | |
| Sodium | 1130.55mg | 47% | |
| Potassium | 562.89mg | 12% | |
| Total Carbs | 41.97g | 14% | |
| Sugars | 7.83g | 31% | |
| Dietary Fiber | 6.38g | 26% | |
| Protein | 9.04g | 18% | |
| Vitamin C | 19.8mg | 33% | |
| Iron | 2.4mg | 13% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 64.45 Kcal (270 kJ) | ||
| Calories from fat | 15.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 11% | |
|---|---|---|---|
| Cholesterol | 3.29mg | 4% | |
| Sodium | 291.98mg | 47% | |
| Potassium | 145.37mg | 12% | |
| Total Carbs | 10.84g | 14% | |
| Sugars | 2.02g | 31% | |
| Dietary Fiber | 1.65g | 26% | |
| Protein | 2.34g | 18% | |
| Vitamin C | 5.1mg | 33% | |
| Iron | 0.6mg | 13% | |
| Calcium | 21.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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