Pancho Villa Stew

Pancho Villa Stew

3 cups diced, cooked ham
1 pound smoked sausage
3 (14 oz) cans chicken broth
1 (15 oz) can diced tomatoes
1 (7 oz) can chopped green chilies
1 onion, chopped
2 (15 oz) cans pinto beans, liquid reserved
1 (15 oz) can whole kernel corn
1 tsp garlic powder
2 tsp ground cumin
2 tsp cocoa
1 tsp salt
1 tsp dried oregano

Cut sausage into 1/2-inch pieces. In slow cooker, combine all ingredients and stir well. Cover and cook on low for 5 to 7 hours. Serve with buttered flour tortillas.