Slow down the kitchen frenzy with a hearty black bean and pork dish.
lb boneless pork loin roast, cut into 1-inch pieces
cups Old El Paso™ Thick 'n Chunky salsa (from 24-oz jar)
can (4.5 oz) Old El Paso™ chopped green chiles, drained
can (15 oz) Progresso™ black beans, drained, rinsed
cup shredded Monterey Jack cheese (4 oz), if desired
In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
Cover; cook on Low heat setting 6 to 8 hours.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.