Crock Pot Mexican Pork

Audrey M's Note:

A low-fat way to serve Mexican.

• Total Time: 8 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 2

• 1 lb boneless pork loin roast , cut into 1 inch pieces
• 1 (20 ounce) jar salsa
• 4 ounces chopped green chilies , drained
• 15 ounces black beans , rinsed and drained
• 1 cup shredded monterey jack cheese

Directions:

1. In a 4 quart slow cooker, mix together the pork, salsa, and green chilies.
2. Cover and cook on low heat setting for 6 to 8 hours or until pork is tender.
3. Stir in black beans.
4. Turn slow cooker to high and cook an additional 5 to 10 minutes or until beans are heated.
5. Sprinkle with Monterey Jack cheese.

Reviews

[cynthia912]

I really liked this but did not add the chilis because my salsa was spicy enough. I think this would be good with corn in it as well.

[Rikki Lynn]

This was ridiculously easy to make and my husband and I literally ate it (and enjoyed it) for DAYS. A meal that tastes good as leftovers is always a winner in my book, but this has the added bonus of being super easy to make. How would I not give it five stars!?

[charlie #5]

This had really good flavor and it was SO easy! I have been canning my own meat for over a year now, and used two pint-sized jars of home-canned pork roast and broke it up. Since the meat was already cooked, it was just a matter of warming it up and letting the flavors meld. My husband had some on tortillas, and I had mine over left-over polenta and corn - yum! We even forgot the cheese, and it was still delicious. Try it over polenta. You'll love it!