Crock Pot Indian Stew Wraps

In the Fall, Indian Stew is one of my absolute favorite recipes.  I got this recipe from my best friend, Linda, in Rhode Island.  You're in luck if you have leftovers—Indian Stew is one of those recipes that's better the second time around!

Do you know someone who can eat any food they want and not gain a single pound?  Unfortunately, I am not one of those people; if I glance in the general direction of food I and gain weight!  My original Indian Stew recipe was one of those meals I could never eat, so I took the challenge to "flip" it.  I succeeded in making a healthier Indian Stew Wrap that's lower in points.  Here's how:

I flipped the beef roast to lean pork loin chops and sprinkled the pork with my Homemade Chili Seasoning Blend  (chicken is fine, too). Thickening  the stew with flavorful corn flour allowed me to remove the canned hominy (which is high in sodium and carbs).  To round out the flavors, I added healthy black beans and replaced the canned tomatoes with sodium free canned tomatoes (I couldn't taste the difference).

When I flip recipes, the first bite is very important to me.  I want the same flavors of the original recipe in every dish I flip.  I hit it out of the ballpark with this recipe!   Enjoy your Indian Stew!

Servings: 8  Serving Size: 1/2 cup  Calories: 243  Fat: 9g  Carbs: 27g  Fiber: 15g  Protein: 13g  Sugar: 2g  Sodium: 492mg                    Old Points: 3  Points+: 5


  • 1 8oz can Tomato Paste
  • 3/4 cup Water
  • 2 lbs Boneless lean Pork loin Chops, cut into approx. 1/4 inch pieces (kitchen scissors work great)
  • 4 Tbsp Homemade Chili Seasoning Blend
  • 2 (14.5oz) cans no salt added Tomatoes, petite diced
  • 1 1/2 cups Onion, chopped
  • 1/4 cup Masa Corn Flour (corn meal pulsed in blender will work)
  • 2 (14oz) cans Black Beans, drained

  • Sour Cream
  • 2% Cheddar Cheese, shredded
  • Salsa
  • Four Tortillas (I used Mission Carb Balance--awesome!)  

  1. In crock pot, mix tomato paste and water until smooth.
  2. Sprinkle 1/4 inch pieces of pork with Homemade Chili Seasoning Blend.  Stir pork until thoroughly coated by seasoning. Add pork to crock pot.
  3. Add canned tomatoes and chopped onions. Stir.
  4. Set crock pot on LOW and cook for 6-8 hours.  (There should be a small amount of liquid remaining in crock pot)  
  5. For the "characteristic" corn flavor of Indian Stew:  Pour corn flour into small bowl.  Gradually add water until the corn flour is the consistency of very thick syrup. Stirring stew continuously, pour the corn flour mixture into crock pot.
  6. Add black beans. Stir.  
  7. Continue cooking on LOW, stirring every 20-25 minutes (to avoid scorching corn flour) until Indian Stew is thick.  Amount of cooking time may vary based on brand of crock pot.   

Per tortilla:  Add 1/2 cup of Indian Stew, 2 Tbsp each of Sour Cream and Cheddar Cheese. Roll.  Top with Salsa.  



What do you think?