Crock Pot Spicy Mexican Pork Stew

2 ears frozen corn, thawed and cut in 1 1/2-inch pieces
1 1/2 pounds lean boneless pork (loin/sirloin roast) well-trimmed
    and cut in 1 1/2-inch pieces
1 (14 1/2 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 (1.25 ounce) envelope taco seasoning
2 tablespoons minced onion
2 teaspoons parsley flakes or cilantro leaves

In a 3 1/2- or 4-quart crockery crock pot, place corn, pork pieces and beans in order listed.

In medium bowl, stir together stewed tomatoes, tomato sauce, taco seasoning and minced onion. Pour into crock pot and stir lightly.

Cover and cook on LOW for 8 hours or until pork is tender. Gently stir in parsley flakes or cilantro leaves.

Makes 4 to 6 servings (about 10 cups).

8 WW points each serving