Step 1

Lightly grease the bowl of a slow cooker.

Step 2

Add the chicken broth, the salsa verde, the black beans, the diced tomatoes with green chilies and their juices, the shredded pork, the onions, the garlic, the corn, the chili powder, and the cumin and stir to combine.

Step 3

Cover the slow cooker and cook the stew on low heat until it is hot and bubbly, about 3 hours 30 minutes-5 hours 30 minutes.

Step 4

Stir the cornmeal into the stew, cover, and cook on low heat, about 30 minutes.

Step 5

Add the cilantro, the salt, and the pepper to the stew and stir to combine.

Step 6

Serve.