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1. In a medium bowl combine pork, chili powder, garlic, ground chile pepper (if using), cumin, and salt; toss to coat. In a large nonstick skillet heat oil over medium-high heat. Cook half of the pork in hot oil until brown on all sides, stirring occasionally. Transfer to a 3-1/2- or 4-quart slow cooker. Repeat with the remaining pork.
2. Add tomatoes, beans, tomato sauce, and frozen corn to pork in slow cooker.
3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
4. Combine mango, cilantro, and, if desired, onion shards. Spoon over top of each serving.