Slow Cooker Mexican Pork

Submitted by Lady-Jay Gray

"Easy, hearty black bean and pork dish that is wonderful over rice or noodles. Let your individual taste guide your selection of salsa (mild, medium, hot). Recipe meant for a 3-4 quart slow cooker. I recommend doubling the recipe for bigger slow cookers or else the meal will burn."

 

• Ready In: 6hrs
• Ingredients: 5
• Serves: 4

ingredients

• 1 lb boneless pork loin roast, cut into bitesize pieces
• 2 1⁄4 cups salsa
• 1 (4 1/2 ounce) can of chopped green chilies, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup shredded monterey jack cheese, if desired

directions

1. Mix pork, salsa and chiles in slow cooker.
2. Cover; cook on low heat for 6 to 8 hours.
3. Stir in black beans. Cover again and cook on low heat for another 5 minutes or until beans are hot.
4. Sprinkle with cheese.
5. Serve over hot rice or noodles or spoon into tortillas.