Slow Cooker Green Chile Stew

2 ½ pounds boneless pork loin, cut into 3/4-inch cubes

1 (14.5 ounce) can diced tomatoes, drained

2 (7 ounce) cans diced green chiles

2 yams, peeled and cut into 1/2-inch pieces

½ onion, coarsely chopped

5 cloves garlic, minced

1 ½ teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt

ground black pepper to taste

1 tablespoon hot pepper sauce

1 cup frozen corn

½ cup shredded Cheddar cheese

Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.

Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.