Prep 15 mins
Cook 8 hrs
A low-fat way to serve Mexican.
- 453.59 g boneless pork loin roast, cut into 1 inch pieces
- 566.99 g jar salsa
- 113.39 g chopped green chilies, drained
- 425.24 g black beans, rinsed and drained
- 236.59 ml shredded monterey jack cheese
- In a 4 quart slow cooker, mix together the pork, salsa, and green chilies.
- Cover and cook on low heat setting for 6 to 8 hours or until pork is tender.
- Stir in black beans.
- Turn slow cooker to high and cook an additional 5 to 10 minutes or until beans are heated.
- Sprinkle with Monterey Jack cheese.
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!?
Used a 24oz jar of Pace mild salsa. Roast had been seared on the stovetop. We did three cans of black beans due to our preference of ratio between meat and beans. No cheese because of allergy restrictions.
This was VERY tasty all by itself. It's also great as a burrito/taco filling, as part of naked burritos, as a sandwich filler (like barbeque sandwiches), and in quesadillas. Plan to add this to my versatile frozen meat mixes (chicken, hamburger) for speeding up last-minute meals. Next time I plan on utilizing dry beans rather than canned beans.
Absolutely delicious. Crowd pleaser! Next time I will use spicier salsa. We loved it over rice.