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This Southwestern-flavored stew is topped with a bat-shaped pastry cut-out.
Melt 2 tablespoons butter in 12-inch skillet until sizzling; add pork and onion. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until browned. Place in slow cooker.
Add carrots and corn to slow cooker. Sprinkle chili powder, cumin and garlic powder over ingredients. Add diced tomatoes; stir until combined. Cover; cook on Low heat setting 7-9 hours, or on High heat setting 3-4 hours or until pork is fork tender.
Heat oven to 450°F.
Combine flour and cheese in bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in water with fork just until flour is moistened. Shape into ball; flatten slightly.
Roll out ball of dough on lightly floured surface to 12-inch circle. Cut out shapes using 4 to 5-inch bat cookie cutter. Sprinkle with chili powder, if desired. Place onto ungreased baking sheet. Bake 5-8 minutes or until lightly browned.
Spoon stew into individual serving bowls; top with pastry bat.
Dietary Fiber: 5g
Easy to make, and everyone liked it. I skipped the bat-shaped pastry and just served it with rolls.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1327
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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