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Slow Cooker Chili-Style Stew


  • 1 -2 lb meat of your choice I used half of a pork-butt with the bone remaining. Feel free to use pork or beef roast, skinless chicken on the bone; or cubed pork, beef, chicken; or cooked ground meat of your choice. Whatever you have on hand!
  • 1 jar Mesa de Vida Smoky Latin cooking and seasoning sauce
  • 15 oz canned diced tomatoes
  • 4 cups cooked beans of your choice use canned cooked beans, or cooked dried beans. I used a combination of kidney and black beans
  • 1 cup corn kernels frozen, or drained canned corn
  • 2 cups broth of your choice
  • Salt and hot sauce to taste, I used about 1-1/2 tsp *Mesa de Vida cooking sauces are extremely low in sodium, allowing you to salt to your own tastes/health needs
  • For topping: crumbled cotjia or shredded cheddar cheese, fresh cilantro, fresh chopped onions, fresh lime wedges, crushed tortilla chips - whatever you like!
  • Optional: hot cooked rice, for serving. This allows you to stretch this meal to feed double the servings


  • Place the meat, Mesa de Vida cooking sauce, canned tomatoes, cooked beans, corn, broth, and salt/hot sauce to taste. Cover and cook on low for 8 hours.
  • If using a roast or whole chicken pieces, shred the meat into the stew, and remove any bones.
  • Taste and add additional salt, if necessary. Serve and enjoy!