| 1 | lb boneless pork loin roast, cut into 1-inch pieces |
| 2 1/4 | cups Old El Paso® Thick 'n Chunky salsa (from 24-oz jar) |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, drained |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
| 1 | cup shredded Monterey Jack cheese (4 oz), if desired |
Serve with...
Mexican Hot Chocolate Cookies
Total Time:
1 hour 0 min
| 1. | In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles. |
| 2. | Cover; cook on Low heat setting 6 to 8 hours. |
| 3. | Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese. |
|
| Vary the taste by using pinto beans instead of black beans and Cheddar cheese instead of Monterey Jack cheese. |
|
| Serve over hot cooked rice or tortilla chips. Top with a dollop of guacamole or sour cream. |
Nutrition Information:
370 ( 90); 10g ( 3g, 0g); 70mg; 1550mg; 39g ( 10g, 6g); 33g 20%; 4%; 8%; 20% 1 1/2 ; 1 ; 0 ; 4 ; 1 2 1/2